Wednesday, February 24, 2016

Cooking Simplified: Potato Leek Soup

Potato Leek Soup...
This is a recipe that I first tried out in September of 2014, and it was actually the first time ever that I have even tried a leek. One of the vegetable venders at our local farmer's market had been growing absolutely gorgeous ones that month, so I had decided it was time to finally give them a try, and purchased several. The vendor had made potato leek soup that previous 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 had cooled down a bit, 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.
Since leeks are still in season, and the weather is still perfect for a good bowl of soup, I thought I would once again share the recipe with you. :)

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 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 my Vitamix.) Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

That's it...simple cooking, and oh so delicious!
Let me know what you think if you decide to give it a try!



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