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.

1 comment:

maamypatom said...

Its definitely soup time. I made minestrone out of the turkey bones, and it is bubbling on the stove for dinner right now. Potato leek next!

That reminds me, have you ever tried offering the six year old the baked potato dish you used to love as a kid, where I scooped out the baked potato, mashed it with cooked broccol, butter and parmesan cheese, restuffed into the skin and heated through ?