Potato and Leek Soup

Potato leek soup, a classic dish with a history rooted in European cuisine, particularly in the countries of Ireland, Scotland, Wales, and France, has been a staple in these regions for centuries. Its origins can be traced back to the early 17th century when potatoes, originally from South America, were introduced to Europe.

The potato quickly became a popular crop due to its adaptability to various climates and soil types, and its ability to provide sustenance during times of scarcity. Leeks, on the other hand, have been cultivated in Europe since the Middle Ages and were valued for their flavor and nutritional content. The combination of potatoes and leeks in a soup likely emerged as a practical and nourishing solution for feeding large families and communities, especially in rural areas. Over time, the recipe evolved, with variations including the addition of cream or milk for a richer texture and various herbs for flavor. Potato leek soup remains a beloved comfort food, appreciated for its simplicity, heartiness, and the ease with which it can be prepared.

3-4 leeks chopped
2-3 lbs potatoes skinned and cubed
5-7 cloves of garlic minced
2-3 tsp dried thyme
1 bay leaf
2 boxes chicken broth or stock
2-3 Tbl oil or unsalted butter
1 cup heavy cream
salt and pepper to taste

Heat oil or butter and saute leeks few minutes...add garlic for a few minutes...add chicken stock and bring to boil...add potatoes, bay leaf, salt and pepper round one.  Once potatoes are soft turn heat down and remove bay leaf.  Blend smooth with stick blender. Add heavy cream and salt and pepper round two.  Garnish with chopped chives or scallions and bacon crumbles.