Saturday, September 27, 2014

Cooking Simplified: Potato Leek Soup

Hello everyone! I hope you are having a lovely weekend so far! My husband and eldest son are headed to Kalispell for a class today, so the littles and I will be enjoying the day at home. As always, I have several projects in the works, so I'm hoping to make some progress on them this weekend, and would like to possibly get a few more boxes unpacked in our home office, as well. I know it doesn't sound overly exciting, but it really is satisfying to mark tasks off of my 'to do' list, so that is one of my goals for the weekend. :)

Now on to today's post...this is a recipe that I just tried out for the first time yesterday.
Potato Leek Soup.

Would you believe this is the first time ever that I have even tried a leek? One of the vegetable venders at our local farmer's market has been growing absolutely gorgeous ones this past month, so I decided it was time to finally give them a try, and purchased several of them from her. She had made potato leek soup last weekend and suggested it for one of my first recipes to try using the leeks. Now I always love a good bowl of soup, and the weather has cooled down a bit over the past couple of days, so it was the perfect time to give it a try. It was much easier to make than I had initially thought, and the soup was absolutely delicious. :)

Potato Leek Soup

Ingredients:

8 cups chicken stock (I used my own from the recipe I shared here)
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream

Directions:

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender, or in batches in a blender or food processor, blend the soup until smooth. (I used a food processor which I bought here last month.) Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.


I thought the soup turned out really well, and as I mentioned before, it was quite easy to make. I served it with a loaf of french bread, and my guys seemed to really enjoy it. This is a recipe that I will definitely use again in the future. Let me know what you think if you decide to give it a try!

***I hope you'll also join me over on Madewell Simplified today to find out more about their Monogram Shop and special promotion taking place. :)



(Recipe and soup image found here.)

6 comments:

  1. This looks delicious. We are having a slightly cooler day today, possibly even some rain. Making soup is a stellar idea.

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    1. It really is very good, Desert Flower. Let me what you think if you decide to give it a try. I'm sure you must be delighted to have some cooler weather. It is overcast here today and the forecast calls for cloudy skies tomorrow and rain on Monday & Tuesday. I think we may have seen our last temps in the high 70s for the rest of this year. That means lots more soup for my family! :)

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  2. Hello!

    I have a question about this soup and hope you can assist me. I am a total fail making soup with the exception of Chili Soup so I dare not consider an alteration of the recipe without some thought from a real cook!! I love the Baked Potato Soup from Panera Bread. It as a very similar consistency but also has chunks of potatoes in it and I like the texture that brings. Do you think I could add potatoes that I just cut into small pieces and do not blend or should I save out some from the stated amount in the recipe? Hope you understand what I am trying to ask. We are having some cooler temps at the bean so I am definitely in the mood for a nice soup! Thank you for your assistance!

    Southern Lady

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    1. Hi Southern Lady! I absolutely think you could add the chunks of potatoes to the soup. Actually, once the potatoes have been boiling for the first 15 to 20 minutes, they can easily be broken into little pieces so that your soup has more texture to it. It doesn't necessarily have to be a pureé if you prefer something heartier. I would just use the amount of potatoes as shown in the recipe and follow the directions as written. Once the soup has boiled for the first 15 to 20 minutes, save out as many of the potatoes as you would like and then pureé the rest as follow the remainder of the recipe as directed. Hope this helps! Let me know if you have any other questions! :)

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  3. OK, I will do as you recommend. That definitely sounds like it will work. I just like something to bite on and my husband likes to see something in the soup!

    Thank you, thank you!
    Southern Lady

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    1. You are so very welcome, Southern Lady! I hope that it turns out well. How nice that your husband is home to enjoy it with you, too! :)

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