Potato & Leek Soup

This potato and leek soup is the rustic, homestyle version. No blender, no immersion stick. The potatoes get mashed right in the pot with a masher, leaving you with a thick, chunky soup that has real texture instead of baby-food smoothness.

Five leeks sautéed in butter form the aromatic base. Flour gets stirred in off the heat to prevent lumping, then hot water goes in to build a lightly thickened broth. The potatoes simmer in this until tender, about 30 minutes, then get roughly broken up. Milk stirred in at the end adds creaminess without making the soup heavy.

A pat of butter and snipped chives on top of each bowl is the finishing touch. Serve with a bowl of crusty croutons alongside for dunking.

Pro Tips

• Slice leeks and soak in cold water before cooking. Grit hides between the layers and nothing ruins a bowl of soup like sandy bites.
• Stir the flour into the cooled leeks off the heat. Adding flour to a hot pan creates lumps that are hard to smooth out.
• Mash the potatoes to your preferred texture. Some people like it nearly smooth, others want big chunks. Both work.

Variations

• Swap half the water for chicken broth for a richer, more savory base.
• Stir in ½ cup of heavy cream instead of milk for a more indulgent soup.
• Top with crispy crumbled bacon and shredded cheddar for a loaded potato-leek version.