Just finished making our scallops benedict? Try this creamy and comforting leek, corn, and potato soup recipe to rid your fridge of excess ingredients.
Our “purge your fridge” recipe series features recipes that are purposefully simple, only adding ingredients you would have handy in your fridge or pantry.
Vegetables You May Add to the Broth
We begin by developing the broth by adding leek leaves, chopped leeks, parsley, and a handful of thyme sprigs to turkey stock. You may add other vegetables since the intent is to “purge your fridge.” Some excellent additions are as follows:
- Red peppers
- Green peppers
- White onions
- Yellow onions
- Green onions
How to Cut the Potatoes
Cut the potatoes into cubes. In other words, first cut the potato in half, then cut the half potato lengthwise, into three pieces, and then make four cuts width-wise to create equal size cubes. The importance of ensuring they are comparable in size is, of course, to guarantee they cook evenly.
Canned Corn vs. Ears of Corn
You may use either canned corn or ears of corn for this recipe, whatever is accessible. If you use ears of corn, use approximately 4 ears of corn. If you use ears of corn, consider grilling the corn on the barbeque until the corn kernels are soft and blackened. Then, remove the kernels with a knife and add them to the soup. This will add a smoky flavor to the soup.
The Use of Whole Milk or Heavy Cream
You may use either whole milk or heavy cream for this recipe. The use of heavy cream will produce a smoother puree and a creamier consistency. However, if you prefer a healthier option, we recommend using whole milk instead.
A Noteworthy Addition: Meat
Should you have some meat lying around in your fridge, this soup is ridiculously amazing with two cups of cooked and chopped chicken or turkey meat.
Leek, Corn, And Potato Soup
- 1 bunch flatleaf parsley roughly chopped, set aside 1 tablespoon chopped for garnish
- 1 bunch thyme sprigs
- 2 leek sheaths
- 1/2 leek sliced
- 3 cups turkey stock
- 2 cups water
- 1 tbsp unsalted butter
- 1 tsp salt
- 16 grinds ground pepper or 4 peppercorns
- 2 potatoes diced
- 2 can corn drain excess water or 4 ears of corns
- 2 tbsps chives chopped
- 1 cup whole milk or heavy cream (whichever you prefer)
- 1/2 tsp Aleppo pepper
- 1 lemon 1/4 squeezed in each serving
- ground pepper to taste
Cut the Vegetables and Herbs
- Dice potatoes, slice the leek, and drain the can of corn of excess water. Chop flatleaf parsley and chives. Set aside.
- Place a pot or Dutch oven on the stovetop at medium heat. Add the unsalted butter to the pot. When the butter starts to softly bubble, sprinkle in the leek slices. Sauté for 2 minutes or until soft and succulent. If they start browning, turn the heat to low.
Add Herbs, Spices, and Liquid to Pot and Cook for 35 min
- Add leek leaves, thyme sprigs, chopped parsley, turkey stock, water, and salt to the pot. Grind fresh ground pepper around the pot. Stir. Ensure leeks are partially submerged in the liquid. Turn the stovetop to high heat and bring to boil.
- When the liquid begins to boil, lower the heat to low to simmer.
- Cover the pot with its lid and cook for 35 minutes. Use a slotted spoon or large sieve to remove the solid contents, leaving only the broth. Raise the heat to medium-high.
Add Milk, Corn, and Potatoes and Blend It
- Add whole milk or heavy cream and potatoes. Grind additional fresh ground pepper. Cook for 10 minutes or until the potatoes are nearly cooked.
- Add 1/2 the can of corn and cook for 1 minute.
- Use a hand blender (or regular blender) to blend the contents until smooth.
Add Additional Corn, Chives, and Aleppo Pepper
- Add the rest of the corn, chives, and Aleppo pepper. Stir. Cook for an additional 2-3 minutes to marry all the flavors together.
- Spoon soup into large bowls. Squeeze lemon. Garnish with fresh herbs, including flatleaf parsley and fresh ground pepper, and a drizzle of heavy cream.
- Serve and Enjoy.