In case you were not aware, May is National Loaded Potato Month. Aside from the obvious deluxe loaded baked potato, it is hard to find another recipe to celebrate with. Have no fear, Loaded Potato and Leek Soup is here to add a delightful twist to your celebration.
May is a wonderful month for leeks. With a shovel and a basket, one can wander through the woods and find a wealth of leeks that are growing wildly, waiting to be incorporated into a tasty dish. If you are unsure what wild leeks (or ramps) look like, here you can find out how to identify them.
With a little spring chill in the air, this soup is the perfect way to use your leeks in a hot soupy celebration.
Loaded Potato and Leek Soup Cooking Time: 30 minutes
Ingredients:
- 1 lb. potatoes peeled, diced
- 1 lb. leeks, white and light green part only, chopped
- 1 white onion, diced
- 4 cups vegetable stock
- 1 cup heavy cream
- 3 tablespoons butter
- ¾ cup milk
- Salt and pepper, to taste
Loaded Potato and Leek Soup Directions:
- Melt the butter in a saucepot.
- Add the onions, leeks, and potatoes. Stir or toss to coat with butter and season to taste.
- Cut a waxed paper into a disc and cover the veggies. Cover additionally with the lid and let the veggies steam for 10 minutes.
- Uncover the pan and remove the paper. Pour in the stock and bring to a boil. Once boils reduce the heat and simmer for 5-7 minutes or until veggies are tender.
- Remove from the heat and puree using an immersion blender.
- Stir in the milk and heavy cream and reheat the soup. Give it a good stir and serve while still hot.
- If you’ like to load your soup up a little more, consider crumbling some bacon on top and shredding a little cheddar cheese to add a festive finish to the soup.
