Potato Leek Soup

Potato Leek Soup

Source:  Rochelle  ca. 1990’s.

Personal Notes:
There are two words to describe this soup; delicious and easy!  This soup is a perfect meal for a cold rainy day and can be made in a pinch.  It consists of 2 main ingredients with stock to follow and a hint of cream if desired.  I like this pureed in a blender, or you can leave it whole and chunky if this is your preference.  This can also be substituted by switching leeks with asparagus, or even spinach.  Enjoy!

potato leek soup
6-8 potatoes, cleaned 4 Tbs. butter
6-8 leeks-cleaned and chopped 1 onion
6-8 C. stock (vegetable or chicken) Salt/pepper to taste

Directions:
Get your soup stock pot out, put your butter in to melt, and sauté your chopped onion until translucent.

Take your washed potatoes and cut them in equal proportions for optimal cooking.  You can dice them, or quarter them, your choice.  If you puree in the end, it doesn’t matter what you do.  If you leave the soup chunky, then I’d say to dice them.

Have your leeks washed well, and then slice them.

Once onions are cooked, add potatoes, leeks and cook in the butter/onion mixture for about 5 min or so.

Add your stock, bring to boil, turn down heat and simmer until potatoes are soft, usually 15 min. or so.

At the end, add a dollop of cream, mix in.

(If you choose to puree the soup, pour in the mixer or insert the hand mixer and whip it up)

Serve and garnish w/ parsley and serve with home-made crostini.

Leek & potato soup

Leek & potato soup

Source: Adapted from “The New Vegetarian Epicure” cookbook

Personal notes:
Leeks are great fall/winter filler to meals.  Whether sautéing greens, or making a quiche with your leeks, they add sure flavor to every dish.  Here’s a great way to utilize your leeks in none other, a potato leek soup.  Enjoy!

5 Cups sliced leeks, white and light green only 1 tsp. salt
1 ½ Tbs. butter 4 cups vegetable broth
4 lbs. russet potatoes 2-3 Tbs. chopped fresh dill
4 cups water 2-3 Tbs. chopped fresh parsley
juice of ½ lemon fresh ground pepper
optional:  milk or cream to taste

Directions:
Thoroughly wash the leeks, quarter them lengthwise, and slice them thinly.  Melt butter in a large skillet and cook the leeks in it over medium heat, stirring often, until they are limp and just hinting at the idea of coloring.

Meanwhile, peel the potatoes and cut them in ½ inch dice.  Combine them in a saucepan with the 4 cups of water and the salt, adding a little more water only if needed to cover them.  Bring the water to a boil, lower the heat and simmer the potatoes until they are completely tender.

For a more intense potato flavor, cook the peels in a separate pot, in just enough water to cover.  When the potatoes are tender, strain the water off the peels and add it to the soup. Add the cooked leeks to the potatoes, along with the vegetable broth, chopped herbs, lemon juice, and pepper.  Cook everything together for about 10 minutes more, then taste and correct the seasoning with more salt or pepper if desired. If you like a chunky soup, it’s ready.  If you want it less chunky, use a potato smasher.  If you want it smooth, puree it in the blender in batches, but be sure to blend very briefly, as potatoes suffer from over processing.  For a creamier soup, stir in a little milk or cream now.

Makes about 3 ½ quarts, or about 12 servings.