recipe: potato and leek soup
“You like potato and I like potahto!”
“You like tomato and I like tomahto!”
Everyone, sing with me now! (Unless, of course, you can’t sing…then you can just sit quietly in the corner and mouth the words to the song. Today’s recipe is definitely NOT about embarrassing people…)
“Potato, potahto, tomato, tomahto!”
“Let’s call the whole thing off!”
Or let’s not….considering I really do think you’re going to like today’s recipe. Especially if you’re stuck in this terribly yucky weather we “northerners” (ahem, yankees) have been experiencing. In fact, I’m so convinced that you’ll love today’s recipe that I almost channeled my inner five year old (again) and named this post the “best potato soup EVER.” (as seen here). Instead, I decided to sing you a song. A really cute song, too. A classic!
Moving on to serious matters: don’t let this list of ingredients scare you away. Leeks are really delicious if you add them slowly to fit your pallet. Also! This recipe makes a HUGE amount that you can either 1) feed to your munchkins, or 2) save all for yourself by freezing. Prep is a little extensive for a soup but SO worth the effort. Make this guy once, and you’ll be making him over and over and over again (like me!).
Potato and Leek Soup (print recipe)
Serves 6 - Prep Time: 25 minutes - Cook Time: 45 minutes
Adapted from Cooks.com
What You’ll Need:
- 2 leeks
- 4 large potatoes, quartered
- 1/4 cup butter
- 1/2 cup milk
- 1/2 cup light cream
- 1 qt. water or chicken stock
- 1/4 teaspoon fresh chopped chervil
- 4 tbsp. each chopped celery and shallots
- 1/8 teaspoon celery seed
- croutons, parsley, cheese, bacon, sour cream (optional, toppings only)
1. Peel and quarter the potatoes. Add chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes (or until the potatoes can be easily smashed with a fork).
2. Prepare the leeks by removing the green portions. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely. Over medium heat, sauté the leeks and shallots in half the butter for 5-7 minutes. You do NOT want to brown the shallots or leeks, only sweat them out.
3. Add leeks and shallots to other mixture. Using an emulsion blender (or you can transfer all the ingredients to a regular blender), blend the mixture into a puree. (return the ingredients to your pot if you removed to blend)
4. Stir in the milk, cream, and remaining butter. Heat until heated through (about 2 minutes).
5. Season to taste with salt and pepper. Garnish with your favorite topping!
If you’re worried that you can’t make this the typical, potato soup (with cheese, bacon, etc.), DON’T!
I made myself skip the cheese, but I just COULDN’T resist the bacon.
and really, when we’re all honest with ourselves…who can?
