Tuesday, February 16, 2010

Potato Soup with Leeks

Potato Leek Soup

My car is out! It has emerged from its snowy prison and has actually made its way out to the main road where people with normal driveways have been navigating for a week. Mud will be the next obstacle, as temps get higher. But enough of that.

Potato soup is wonderful. It's a comforting kind of soup, making you feel all warm inside. Potatoes are wonderful by themselves, but the leeks give the soup the extra flavor it needs to make it extra special. This is a version of Julia Child's basic recipe, and it's a very simple one that is easily adapted to your own preferences or dietary restrictions. The dairy is optional, but makes for a heartier, creamy soup. Quick. Easy. Delicious.

Potato Leek Soup (printable recipe)
3 cups potatoes (about a pound), peeled and diced
3 cups leeks, thinly sliced (white and light green parts only)
6 cups water (I used chicken broth as part of my liquid)
2 tsp. salt, pepper to taste
4-6 tablespoons cream, sour cream, half and half, or 2-3 tablespoons butter (optional)
minced parsley or chives for garnish
  • Simmer vegetables, water and salt together (partially covered) until tender, about 40-50 minutes.
  • Mash the vegetables into the soup with a fork, potato masher, or pass through a food mill. You could also use an immersion blender if you like your soup less chunky.
  • Correct seasoning if needed.
  • When ready to serve, remove from heat and stir in the cream or butter. Garnish with chives or parsley. Pepper to taste.
How to prepare leeks: Trim off the root ends. Cut off tops so the leeks are about 6-7 inches long. Slit each leek lengthwise in half and then in quarters. Wash under cold running water, spreading the leaves apart to wash out all dirt. Slice crosswise into pieces for soup.

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