Soup a la taters, better known as potato soup

If you don’t get the title that’s fine, I was trying to make a joke, I kinda failed. Anyways I found this when I was searching the web to see how other people made potato soup besides my grandmother. She has a house in a rural town and she loves to can food when she is up there. Anyways this soup has lemongrass, its awesome, and potato soup is delicious crazy goodness so try this one out.

photo from
  • 2 Tablespoons olive oil
  • 2 Medium leeks, sliced into ¼-inch rounds and halved (about 3 cups)
  • 2 Teaspoons dried lemongrass or 2 Tablespoons fresh lemongrass
  • 4 Cups Vegetable Broth
  • 1-1/2 lbs Russet Potatoes, cleaned and cut into ½-inch cubes (skin on to make it look more rustic)
  • ¾ to 1 Teaspoon Salt, or to taste
  • ⅛ Teaspoon White Pepper (optional)
  • Fresh Ground Black Pepper, to taste (optional)

Lets start from the ground

  1. Heat the oil in a stockpot over medium-high heat.
  2. Chop and add the leeks and lemongrass. Saute for 3 to 5 minutes, or until the leeks soften quite a bit and just begin to brown.
  3. Add the broth, deglazing (when you get all the brown parts stuck to the pan off) the pan if needed, and bring the soup to a boil.
  4. Add the potatoes, and ½ teaspoon of the salt, reduce to a simmer, cover and cook for about 40 minutes, or until the potatoes are tender.
  5. Take half of the soup and blend in a blender, then pour back in. This way you will still have chunks of potatoes and the other vegetables.
  6. Taste test and season to taste with more salt. If using black pepper, this is the time to add it, or you could let each person grind in their own.

this recipe was originally posted on


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