This is magic soup because with minimal effort you get a big reward. Everything gets put in a soup pot with some water. Voila, after about 30 minutes of simmering, a cozy and deeply flavorful soup appears.
Fresh dill compliments the creamy potatoes. A splash of wine and a pinch of nutmeg give the soup additional layers of flavor.
Leek and Potato Soup Recipe
Makes a large pot
Rapunzel No Salt Vegetable Bouillon is what I use in this soup. It has a pure, clean taste that I adore. If you can’t find it then substitute your favorite bouillon or omit the bouillon and replace the water with the same amount of your favorite vegetable broth or stock. I find them online or in Whole Foods markets.
Bob’s Red Mill Potato Starch is used to thicken this soup. It works like a charm to bring richness and texture without adding additional cream. If you’re vegan, you can omit the dairy and just thicken it with the potato starch. It’ll be great!
4 large leeks, white and pale green parts, rinsed well and chopped
4 large baking potatoes, peeled and chopped
10 cups of water
8 Rapunzel No Salt Vegetable Bouillon Cubes (see notes)
2 1/2 teaspoons of kosher salt
1/3 cup of dry white wine (optional)
1/4-1/3 cup of half and half or heavy cream
2 tablespoons potato starch mixed with two tablespoons of cold water to thicken the soup
A little grated fresh nutmeg (optional but good)
A handful of chopped fresh dill
Couple of grinds of black pepper
Place the chopped leeks and potatoes in 10 cups of cold water with the salt and the bouillon cubes. Bring to a simmer, partially covered, for about ten minutes. Add the white wine. Bring back to a simmer, partially covered. Cook for another 20 minutes or until the potatoes are soft and the leeks are tender. Stir in the potato starch and water mixture. Turn off the heat. Stir in the half and half, chopped dill, grated nutmeg and a couple of grinds of black pepper. Enjoy!