Recipe Rescue: Potato Leek Soup!
You know you like potatoes, but leeks? They are the green onion looking item in the veggie department. A bit thicker, okay a lot thicker and yummy.
Leeks have a mild onion flavor and are really good in soups. Do not use the darker parts of the leek as the texture can be tough and essentially inedible. Some people have been known to add them to their broths or soups in a bundle to add a stronger flavor then removing them before serving.
Here’s what you’ll need: 3 leeks sliced to about half an inch pieces, 1 medium onion diced, 6 medium diced potatoes (Yukon golds are best but I have used russets several times and it still spells yummy) 2 Tbsp unsalted butter, 3-4 cups of chicken broth, 1 cup heavy cream (for a lighter version 2% milk will also do the trick-skim and 1% are too lean for this soup) and salt and pepper to taste.
Putting it all together: In a stock pot over medium low heat melt the butter, add the leeks and onions. Let them cook down for about 10 minutes or longer. You want the veggies to be limp, not browned. Once they have cooked down add the potatoes and chicken broth. (you just want to cover the potatoes with the broth, you don’t want a lot of extra liquid) After about half an hour test your potatoes, they should be very soft, just past how you would cook them for mashed potatoes. (but not way past) Now there are two ways to do this next step and it all depends on you and what kind of consistency you want from your soup. If you want it more rustic with bits of potatoes lightly mash with a hand held potato masher, if you don’t have one use the flat side of a serving spoon. If you want your soup creamier use an immersion blender, that’s one of those handheld doo-hickies, if you don’t have one you could use a hand mixer or even the blender.
If your family will miss the meat, a great add in is diced ham, either brown it first or just throw it in, each way will have a slightly different taste… browning will add to your rustic feel and the other way will add to your creamy texture.
A tasty garnish for your bowl of yummy potato leek soup would be a dash of dried dill.
And of course you can never go wrong with a sprinkle of cheddar cheese or bacon