This soup is so hearty and so rich, it can without doubt satisfy many tummies even with just a small portion. Topped with these crunchy rye sippets, or croutons as many know them, this makes a wonderful brunch that's relatively quick and easy to make. This soup also freezes wonderfully if you're stocking your freezer with quick meals for busy days. You can get creative with your toppings and add fresh herbs, ground black pepper, freshly grated Parmesan, sour cream, or anything else that sounds good to you. I hope you give my version of this classic a try and enjoy!
Potato Leek Soup with Rye Croutons
6-8 potatoes, peeled and chopped (approx. 6 cups)
1 bay leaf
3 tablespoons butter, plus more for croutons
2-3 large leeks, chopped, white and light green parts only (approx. 5 cups)
1/2 teaspoon chicken bouillon base (or one bouillon cube)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground coriander
1 teaspoon onion powder
3/4 cup milk
Rye bread, cut into very thin triangles
1. Place the peeled and chopped potatoes and the bay leaf into a pot and fill with water so all potatoes are covered. Bring to a boil and cook until potatoes are fall-apart tender. Drain the potatoes into a separate bowl, reserving all the cooking liquid. Place potatoes back into the pot. Discard bay leaf.
2. While potatoes are cooking, add 3 tablespoons of butter to a large frying pan over medium heat. Once the butter is melted, add the chopped leeks and cook, stirring occasionally, until soft and translucent (about 7-8 minutes). Whisk in the chicken bouillon base and cook for 1 more minute. Remove from heat.
3. Add the sauteed leeks into the pot of cooked potatoes along with the milk, salt, ground black pepper, ground coriander, onion powder and 3 cups reserved cooking liquid. Using an immersion blender*, blend until smooth. Add more cooking liquid as needed until preferred consistency is achieved. Taste for seasoning, add salt as needed.
4. To make rye croutons, melt 1 tablespoon of butter in a frying pan over medium high heat. Add the thinly sliced rye bread in one layer, not overlapping. Fry for a minute or so on each side, until golden brown. Serve soup with rye croutons and a sprinkle of ground black pepper, if desired. Enjoy.
*This may also be done in a regular blender. Only fill blender halfway and work in batches.