Friday, March 13, 2015
Leek & Potato Soup
When Dave and I went to Ireland, one of my favorite meals included a delicious bowl of leek and potato soup. It was fresh, creamy and the perfect consistency. Ever since I've wanted to make a version at home and I've finally gotten around to it. And the timing is great for a beautiful and healthy green dish for St. Patrick's Day next week. This soup is simple to make and has very few ingredients but tons of flavor. I love the flavor leeks give to dishes, so a soup that celebrates the leek itself makes me very happy. This soup seems fancy but uses just a few ingredients and is ready in less than 30 minutes.
Recently I was in the grocery store and there was a leek in my cart. Actually two leeks. When I came home I decided to make this Leek and Potato Soup from the same Soups cookbook as the Beef and Barley Soup I love so much. I didn't have any light cream, so I substituted some milk. For a more authentic richness, the cream would be better but the milk definitely worked. I did use chicken stock since I don't typically have vegetable stock on hand and it was still delicious. Serve some festive green soup this weekend for a St. Patrick's Day dinner and then keep making it because it just tastes so good.
Leek & Potato Soup
1 large potato (about 8 ounces)
1/4 cup butter
3 1/2 cups chicken stock
salt & pepper to taste
1/2 cup milk or cream (not pictured)
To prepare leeks, remove any wilting outside leaves and trim the bottom. Slice in half lengthwise, then slice across into half moons. Place slices into a large bowl and cover with water. Separate layers to allow the dirt and sand to sink to the bottom of the bowl.
Dice potato and onion.
Place butter in a large pot and heat over medium heat to melt. Once melted, add leeks, potato and onion Note: remove leek slices from water with hands or a slotted spoon. Do not pour into a colander or the dirt and sand will redeposit on the slices. Saute for 2-3 minutes until softened, stirring often.
Add chicken stock and bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes.
Using an immersion blender, carefully blend soup to a smooth consistency. This can also be done in a blender in batches.
Season with salt and pepper. Slowly stir in milk before serving.
Makes 4 servings.
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