Thick and Creamy Potato Leek Soup Recipe Correction

Writing a book is a lot like having a child except that as mistakes pop up, you can sometimes correct them more easily with a book than you can with a child. Other times, as with your child, it takes a while for them to surface. (Believe me, the book still is a lot easier to deal with – most of the time.)

Literally the day after I submitted 2 small corrections for my book The New Fast Food, I received a Facebook message from a reader who asked about the 2 tablespoons (it ought to only be 2 teaspoons) of dried thyme in my Potato Leek Soup recipe.

Lovely potato for Potato Leek soup

Multiple thousands of copies of this book have been sold and no one let me know about this until recently – gosh darn it, right after the book went to press again.

And wouldn’t you know it, just today, I got another Facebook message about the same thing. (Does anyone use email any more?) It must be a Potato Leek time (or thyme) of year. So, here I share the corrected recipe for Thick and Creamy Potato Leek Soup.

I am still a bit sad that it will not be corrected in the new print version but you are the beneficiary. I love this thick and creamy soup that is not a whole lot more than cooked potatoes and leeks. Make a good broth to give it a good foundation.

If you have a copy of The New Fast Food cookbook, please correct it. If not, then buy a copy and make the correction. (Only kidding on this one.)

Enjoy.

Thick and Creamy Potato Leek Soup Recipe Correction

5 from 1 vote

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Cook Time 4 minutes mins

Servings 8 cups

Ingredients

  

• 1 tablespoon olive or canola oil optional
• 3 large leeks washed well, sliced lengthwise and cut into ½-inch slices
• 4 large Russet or Yukon gold potatoes peeled and cut into 2-inch pieces
• 6 cups vegetable broth or water
• 1 tablespoon chopped fresh thyme or 2 teaspoons dried thyme NOT 2 tablespoons dried thyme
• 2 bay leaves
• 1 teaspoon salt or to taste
• Chopped Italian parsley or chive flowers for garnish

Instructions

 

• Add the oil to the cooker over medium heat. Sauté the leeks for about 3 minutes, add-ing water if they begin to stick. Add the pota¬toes, broth, thyme, bay leaves and salt, standing back to avoid sputtering oil.
• Lock the lid in place and bring to high pres¬sure over high heat. Reduce the heat to main¬tain high pressure and cook for 4 minutes.
• Reduce the pressure with the quick release method. Remove the lid, tilting it away from you, to allow any excess steam to escape.
• Remove the bay leaves. Pureé the soup with a hand blender until it is the desired con-sistency, or remove some of the potato mix¬ture and pureé carefully in a blender or food processor. (This can be done in the blender by filling the container half full or less, cover¬ing the top of the container with plastic wrap, putting the lid on and covering that with a towel.)
• Taste the soup once blended, adding salt if necessary. Garnish with chopped Italian pars¬ley or chive flowers, if you have them.

Notes

I like my potato leek soup creamy and smooth, blending it thoroughly. If you like yours chunkier, then don’t blend it as much. If you like thinner soup, add water or broth until it’s the desired consistency. McDougallers can just omit the oil and watch for sticking leeks. You don’t have to worry about sputtering oil.

4 minutes at high pressure; careful quick release