Leek and Potato Soup
If you're wondering how to use leeks, here's a very simple recipe that is gluten-free and is delicious served hot in the winter and cold in the summer.
Have you ever looked at a beautiful bunch of vegetables and longed to buy them, but were held back by not being sure what you’d do with them? Has that ever happened with leeks? Fresh leeks are very attractive, enticing you with their white stem and firm, dark green leaves, so the next time those beauties catch your eye at the market, grab a bunch and make this gluten-free soup. (I recently bought some to use in this and another gluten-free soup—lentil soup with leeks—which I’ll write up for you soon.)
When cooking with leeks, use the light-colored part of the stem, up to where the leaves start to separate from the stem. Make sure you wash the stem carefully, since sand can get stuck between the layers (I split the stem in half lengthwise for this recipe to facilitate washing). Also carefully wash the leaves and save them in the freezer until you need them to make vegetable stock.
Leek and potato soup is very easy to make, especially if you have an immersion blender. (I unfortunately had moved the immersion blender to the house in Aiken, SC, so was stuck using a traditional blender when I made this in Washington, DC.) The soup is also versatile, since it can be served at different temperatures depending on the season; eat it hot to warm up when the snow is falling and eat it cold to cool down when it’s 90 in the shade. The cold version even has a fancy French name: Vichyssoise.
For the hot version of the soup, the liquid I use is chicken stock, but you can use water, and I’d recommend using water for the cold version. I added butter to the hot version, but for the cold version, I’d use cream.
You’ll need a 3- or 4-quart cooking pot. I haven’t tried doing this in a pressure cooker, but that is also an option.
Ready? Go buy some leeks! Which reminds me of a joke I heard from a farmer when working at the market. What’s a sailor’s least favorite vegetable? … Leeks! (Especially when spelled l-e-a-k-s.)
Ingredients:
3 to 4 cups of peeled potatoes, sliced
3 cups thinly sliced leeks
2 quarts chicken stock or water (for Vichyssoise—cold soup—use water)
1 tablespoon sea salt (you may need a bit more salt for Vichyssoise)
1/3 cup heavy cream or 3 tablespoons softened butter to be added after the initial cooking (use cream for Vichyssoise)
Chopped fresh parsley leaves or chives for garnish (I had parsley and scallions handy, so used those)
(Scroll down for directions. And here’s where you can buy me a coffee on ko-fi.)
Directions:
Simmer the potatoes, leeks, water or stock, and salt together until the vegetables are very soft (about 45 minutes); the potatoes should break apart easily
Puree the soup using either an immersion blender (easiest) or a traditional blender (this takes more work to transfer the soup to the blender in batches, then to a bowl, then back to the pot when it is empty)
Return the soup to a simmer and stir in the cream or butter, making sure it gets fully dispersed in the soup (if the soup seems too thick, add water until you get to your desired consistency)
Serve in soup bowls (warm or chilled, depending on how you’re serving it) topped with the chopped herbs
Using an immersion blender to puree the soup is easiest, but if you don’t have one handy (as I didn't this time), you can puree it in batches in a regular blender. 
After pureeing, add butter or cream to the soup and reheat it. If the soup is too thick, as it is here, add some water until it reaches your desired consistency.
Leek and potato soup is such a great classic comfort meal!