A Classy Simple Soup

25 Jan

Potato leek soupI love potato leek soup. It’s filling and warms you right down to your toes. It’s a classic soup that sometimes gets overlooked when it’s time to decide what to make for dinner. My recipe is not only elegant, but easy to make.

Katie’s Potato Leek Soup:

2 large or 4 small leeks, sliced into 1/4 in pieces, dark green tops reserved
1 pound red bliss potatoes, washed, skins left on, cut into 1 inch pieces
2 tablespoons butter
5 cups leek broth (recipe below)
salt and pepper to taste
chives and bacon to garnish

Start by melting the butter in a pot. Then add the leeks and stir. Let the leeks cook until translucent. Keep an eye on them since they have a tendency to burn if not stirred every so often. When the leek are softened, add the leek broth to the pan, reserving about a 1/2 cup just in case you need to adjust the consistency at the end. Add in the potatoes and stir. Let the soup cook for 30-45 minutes or until the potatoes are cooked through. (You want the potatoes to slide right off a knife when they are pierced) Using a blender or an immersion blender, puree until the soup is thick and velvety. Season and garnish with chives and/or bacon. It is also great with fried onions or potato chip crumbled on top.

Leek Broth:

Dark green leaves reserved from the leeks, roughly chopped into 1 inch pieces
6 cups water

Put the leaves and the water in a pot and bring to a boil. Lower the heat to a simmer and let cook for 45 minutes. Strain the liquid out and set aside for the soup.

Chef’s Note: You can use other varieties of potatoes but the texture will vary, sometimes resulting in a mealy soup texture. If you use russett potatoes, be sure to peel them

I love how versatile this soup is. You can serve it hot, or serve it chilled as vichyssoise. Either way this soup is a simple way to get your veggies in, and because of the potatoes, the soup is luscious and creamy. For an even lighter version, use olive oil instead of butter. If you want to go the other direction and make something more decadent, use bacon fat instead of the butter.

Always thinking of the next meal

-Katie

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5 Responses to “A Classy Simple Soup”

  1. Diane Grant January 25, 2010 at 7:29 pm #

    Sounds good, I always have a container of bacon grease in my fridge, I guess because my Mother did too. The kids laugh at me. But hey you never know when you might need it….keep the recipes coming.

  2. mrsmarquiss January 25, 2010 at 9:35 pm #

    I always have bacon fat and duck fat… if you can get your hands on some of that to roast potatoes in, you’ll never go back to olive oil

  3. life and kitchen January 26, 2010 at 11:03 pm #

    Yum! I’ve never thought to make leek broth before, but the soup looks great!

  4. mrsmarquiss January 27, 2010 at 10:26 am #

    I love using all the parts of the veggies I get… they can be so expensive why not squeeze every drop of flavor out of them! Plus there’s not all the extra sodium that canned stock can bring to the party.

Trackbacks/Pingbacks

  1. When Irish stomachs are growling… « On Your Plate - March 21, 2010

    […] loves potatoes.Irish food has a great way of getting the most flavor out of basic ingredients. My Potato Leek soup is easily transformed into the traditional Irish soup, Colcannon, by adding bacon and cabbage. Lamb […]

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