I haven't left the house in three days. The baby is asleep, Portlandia is on the TV, and there's left over potato leek soup in the fridge. Want to know how to make it? Of course you do! It's really cheap, but hearty--hence its roots with French peasants--and great for winter time. There are many variations, but this one is simple, fast, and yummy.
Ingredients:
3 Russet Potatoes, washed, peeled, and chopped
3 leeks (use only the white and light green part) cleaned and thinly sliced
3/4 C butter
1 qt chicken stock
2-3 C water
3 sprigs of rosemary
S & P to taste
Directions:
Melt the butter in a large saucepan and add the leeks and rosemary. Cook covered until leeks are soft and slightly brown. Add potatoes, chicken stock, and water. Cover and cook for 15-30 minutes until potatoes are soft. Once the soup is finished you can use an immersion blender to make the consistency super smooth, but I like it thicker.
Makes about 4 servings
Ingredients:
3 Russet Potatoes, washed, peeled, and chopped
3 leeks (use only the white and light green part) cleaned and thinly sliced
3/4 C butter
1 qt chicken stock
2-3 C water
3 sprigs of rosemary
S & P to taste
Directions:
Melt the butter in a large saucepan and add the leeks and rosemary. Cook covered until leeks are soft and slightly brown. Add potatoes, chicken stock, and water. Cover and cook for 15-30 minutes until potatoes are soft. Once the soup is finished you can use an immersion blender to make the consistency super smooth, but I like it thicker.
Makes about 4 servings
2 comments:
Sully... Hmmmm. This potato leek soup looks a lot like applesauce.
I suggest sweating (not browning) the onions/leeks and adding a smashed clove of garlic. Also olive oil works just fine in this instance in lieu of (or in combo with) the butter. Introduce some generous pinches of salt to the sweating process. It'll draw out the liquid in the onions/leeks.
Include a "bouquet garni" of rosemary, parsley, whole peppercorns. Wrap up and tie off in some cheese cloth. Toss in during the "sweat". A bay leaf can't hurt, either. Make sure you pull it (and the bouquet garni) out before immersing the stick blender.
Also, some green part of the leek is fine. In fact, it'll give it some nice color.
Serve garnished with chopped chives, maybe a small dollop of sour cream.
get yer own food blog Joe!
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