One Potato, Two Potato, Three Potato Leek Soup
Winter vegetable soups are a cozy essential for these months of hibernation. Leeks, part of the onion family, add an elegant and mild flavor when paired with potatoes for this simple to make soup. If you've never tried to make homemade soup before, I recommend this one as a starting point, you'll surely impress anyone you share it with!
Adapted from The Joy of Cooking, here's my take on the classic:
- 3 Tablespoons of Butter
- 8 Leeks (the lower white/light green part only - peel away outer layer and wash thoroughly)
- 3 medium potatoes (peeled and sliced)
- 5 Cups of Chicken or Vegetable Stock
- Salt + Pepper
- 1/2 Cup Heavy Cream or 1/2 + 1/2 (optional, but recommended)
- Chives (optional, but recommended)
- Vegetable Peelers (these are the #1 best peelers - Kuhn Rikon from Switzerland - found in specialty food shops or available here they are worth it and would make an excellent gift for the cook on your holiday list.)
- Soup Pot
- Blender or Food Processor
1. Melt the butter over medium heat in a soup pot, add the chopped + rinsed leeks, cook about 20 minutes over medium heat until tender.
2. Add the sliced potatoes and stock, bring to a boil, reduce the heat to a simmer, and cook for approx 30 minutes or until the potatoes are soft.
3. Transfer everything to a blender or food processor and puree until smooth, adding salt and pepper to taste.
4. Add about 1/2 Cup of cream to the blender/food processor at the end, if desired. This technically changes the soup from Potato Leek to "Vichyssoise" - the French version. It's delicious. (Note: I would leave the cream out of any portions that you may be freezing.)
5. Serve immediately and top with snipped chives, because you're now an accomplished chef, that's why.
Stay warm out there! xoR