This is a MUST TRY! You will not be sorry you did. I love this recipe and I know you will too! It does not take long and after a good harvest of Potatoes from your own garden it freezes nicely and tastes amazing on reheats as well. Be creative with this one since any of your favorite Veggies can be used to fit your tastes. I came up with this one about 10 years ago, with many modifications along the way and now it’s keeper ever since. Can not wait to see what you decide to do with this amazing recipe. Excellent for unexpected guests, lunch menu, or even fulfilling enough for a dinner. Anytime you want something warm it is perfect. Follow all the steps and you will be enjoying this in no time.
Ingredients and How to Prep:
- 1 large Leek Cut in half and thoroughly rinse with water – slice as shown
- ¼ White Onion Chopped fine
- 5 Ribs Celery cleaned, cut stalks in half and Sliced
- 1 Bay Leaf (leave whole)
- 1/3 Cup Dry Parsley flakes – or – 1 cup Fresh Parsley Chopped
- 1 Cup Chopped Carrots
- 1 Tsp. Dill Dry – or – ¼ Cup Fresh Chopped Dill
- 1 Red Pepper cleaned and Diced (This can be red or yellow or green)
- ½ Tablespoon Salt
- ½ Tablespoon Ground Pepper
- 1 Stick Unsalted Butter
- 6 Cups Chicken Broth or you can use Vegetable Broth for a vegetarian twist.
- 6 Red Potatoes (medium to small) Chop a tad larger than bite size as shown Do not peel these except for Creamier version
- 6 Yukon Gold Yellow Potatoes (medium to small) Peel these and Chop a tad larger than bite size as shown
- 2 Tablespoons Lemon Juice
- 1 ½ Cup Heavy Cream
- 1/3 Cup Milk 2% or Whole
- ¾ Cup All Purpose Flour
Add this in the first step of Sautéing with other veggies.
- 2 Cups Fresh sliced mushrooms (rinsed)
To be added at the end before adding thickener:
- Broccoli Florets – If using fresh, clean/chop and place in pot 5-10 minutes before adding thickener. If using frozen, place in microwave for ONLY 1-2 minutes and place in pot right before adding thickener. If still slightly frozen after you microwaved that is ok, do not go longer or they will be mushy in texture and break up in your finished soup.
Optional Garnishments: — Any of these will compliment this soup —
- Crispy “real” Bacon pieces (not the stuff in a jar)
- Shredded Mild or Sharp Cheddar Cheese
- Fresh small dollops of Creamy Goat Cheese (add right before serving)
What you will need;
- 6 Quart or larger soup pot with lid
- Wooden Spoon
- Whisk and medium sized bowl
- 2 Larger bowls for chopped veggies
- Sharp Knife/Cutting board or Food Processor fitted with slicing blade
- (If you have a food processor with slicing attachments you can use that to for all ingredients except potatoes)
- Butter knife or fork
- Slotted Spoon
First clean and chop all vegetables according to pictures shown, using cutting board, knife or food processor. Place all potatoes that have been chopped in a bowl with enough water to cover the potatoes, add lemon juice, mix and place aside. In another large bowl place all chopped vegetables Including, if using, Fresh parsley and dill
Leeks need to be Rinsed well, open them up a bit with fingers under running water to get any dirt or grit rinsed away.
Remember the lemon juice it will stop the potatoes from browning – I peeled only the Yukon’s here but if you are doing the creamier version peel all the potatoes. Cut Potatoes once in half and again cut those halves in half. Cut your pieces bit larger then bite size because they will reduce when fully cooked. Mine were about 1 1/2 inch pieces
Chop all your veggies as shown. This is only 1/4 white onion since the leeks will give a lot of flavor to this soup
Below is your finished Vegetables, celery is upper left – center top is chopped carrots – upper right is leeks – lower left is red peppers – and lower right is white onion. (Note I did not show the chopping of the carrots since I always have them available in my freezer for soups.)
In soup pot, on medium heat melt the butter and add Salt-Pepper-Parsley-Dill and stir.
Add Carrots-Onion-Leek-Peppers and Celery. (Plus any optional ingredients except broccoli) You should hear a “shh” sound if not increase heat a bit also you will be able to smell all those aromatics from the spices..
Sauté vegetables stirring constantly with wooden spoon, you do not want them to rest on the bottom of your pot and burn. The water will start to expel from the vegetables and can evaporate very fast so keep them moving around, Sauté for 5-10 minutes.
Add all potatoes and sauté again for another 15 – 20 minutes. Be sure to stir all the ingredients so the potatoes are evenly covered. You can stir once in a while at this point The potatoes will start to reduce and you will notice more room in the pot and juices will start to form on the bottom. Remember to rotate the potatoes around so heat hits all of them. You can see the difference of raw potatoes on the upper left picture compared to the ones on the upper right picture which are starting their cooking process.
After sautéing for 15 – 20 minutes, you should notice a good drop in the level of ingredients in the pot. Add all of the broth and bay leaf (Do NOT break apart the Bay Leaf you want to be able to retrieve it later) stir a few times. Bring Soup to a boil. Once boiling, bring down the heat to a low simmer and place lid ajar so steam can vent as shown below. This also stops the soup from over cooking.
Let the soup simmer stirring once in a while for 30-40 minutes. While this is simmering you can make up your thickener. Place Milk and Cream in medium sized bowl add all flour and slowly whisk together until smooth. It should be thick but not firm or lumpy. As shown in the picture below. Add more milk to thin if too thick. It should resemble a thick pancake batter consistency. Place aside.
After 30 minutes check your potatoes to see if they are done. How to do this is use the slotted spoon and pull a few out. Place on cutting board or heat resistant surface and use the butter knife to see if it cuts through it smoothly without much pressure. You can also use a fork to poke at the potato and feel if the fork goes in and out of it easily, either way – if so?? They are done! If not, simmer for another 15 minutes and check again. If done, proceed to thicken your soup. .
(For those who want a creamier soup read below for section named “Creamier Soup Version” before doing next step)
*** Remember !! Keep the soup simmering when adding the thickener ***
Whisk the flour mixture you placed aside a few times to mix any flour that may have settled. Place your wooden spoon in the middle of the pot and the tip touching the bottom, start stirring in a circle.
While stirring, slowly very slowly add the flour mixture in an even stream over the neck of the spoon. Never stop the spoon, you will get lumps and it will not blend in well. Keep stirring and pouring at the same time until you have added all the thickener, at this point you should already feel and see it thickening. Give the soup a good couple of stirs from all sides of the pot. Turn heat down to low and continue to cook for another 10-15 minutes stirring every 2 minutes. You do not want it to stick to the bottom. You are doing this step to cook the flour plus the soup will continue to thicken. Do Not walk far away since it can burn if forgotten.
I Served mine with a nice piece of Fresh Oven Toasted Garlic Parmesan/Romano Bread Enjoy!! ☺
“Creamier Soup Version”: Before this step turn your heat off to the soup
KEYNOTE: Peel all your potatoes in the beginning if you are doing this step
I like my soup with nice chunks of potato and my veggies a tad firm so when I reheat or freeze for later they are not overdone. Some like a creamier soup and this is how you achieve this. At the end of the 30 minutes after you have checked to see if the potatoes are done, use the slotted spoon and remove half the potatoes unless you want all of them puréed and place them in a metal bowl or food processor. If using a bowl, use a potato masher and mash the potatoes add 1/3 cup of milk and whip smooth with a whisk or hand mixer. Add back to soup and stir in. If using processor, place in with blade attachment and pulse add milk to smooth out then add back into soup and stir. After this step you will need to bring the broth and potato puree back to a simmer before adding the thickener as mentioned earlier. Another method, if you want all ingredients to be purèed you can use an emulsion blender or food process the entire contents. Word of warning, If using a food processor, soup is very hot and expands when being processed! You can only process a few cups at a time. Place what you have processed in a separate bowl and finish processing the whole pot before adding it back in the pot. Turn the heat back on and bring to a simmer, and then add only half of the thickener, you may not need it all. Watch how it is thickening before adding more. Thicken to your liking from this point.