Tuesday, November 29, 2011

Potato Leek Soup

A friend called earlier today to ask me for this recipe.  It's so easy, I could tell her over the phone without even waiting for her to grab a pencil.  Simple.  Delicious.  Even my 6-year-old likes it.  Uses the potatoes that are in season and the broth that I always end up with in overflow after Thanksgiving.  Oh.  Belongs on the blog.

Potato Leek Soup
Serves 4 as a meal

3-4 large leeks
6-8 medium-large potatoes (any kind works; a mix of types leads to the most complex flavor)
4-6 cups chicken or tukey broth
1/4-1/2 cup grated romano or parmesan cheese
salt and pepper
olive oil

Wash and slice the leeks, up through the tender green (about 3/4 up the whole leek usually).  Heat 1-2 T olive oil and saute leeks in olive oil for about 5 minutes.  Meanwhile, peel the potatoes and slice into 1/4" slices.  Toss potatoes in with leeks and saute for 30 seconds.  Add broth, salt, and pepper.  Bring to a boil, then simmer low for about 30 minutes.  If you have an immersion blender, use it to beld the soup smooth.  Otherwise, blend the soup in a blender in 2-3 batches.  If you're using a blender, be sure to leave a little opening for air and to hold down the top with a dish rag as hot stuff in blenders can explode and burn.  Return to pot, stir in cheese, and serve immediately.