Tuesday, January 3, 2012
Simple Potato Leek Soup
What I love about this Martha Stewart recipe (aside from how easy it is to make), is the creamy texture she creates without using any cream or other heavy dairy product. The flavor of the leeks come though without being overwhelmed by the potatoes. Even when there is a massive pot of this soup in the kitchen for days I don't seem to get sick of it. This soup also tastes great days after you make it and it freezes well too.
If you've never worked with leeks before, makes sure you really wash them thoroughly. After you slice them, push apart the rings before washing. You'll be surprised how much dirt gets stuck between the layers of leeks. Aside from this step, there really isn't anything difficult about this soup. If you're really starving when you make this, you could get away with keeping the heat higher in the final step of simmering and cooking the potatoes until they are tender. I've made this soup when I didn't have a blender available before and still found it to be great. I hand mashed some of the potatoes in the pot to try making the texture a little creamier and that worked alright. You definitely do not need to garnish this soup with anything if you're not too worried about a colorful presentation. I bet a dollop of sour cream would also go well as another garnish option.
Adapted from Martha Stewart's What to Have for Dinner
Serves 4 to 6
1 tablespoons olive oil
1 tablespoon butter
1 bunch leeks, washed and thinly sliced (about 2 cups)
4 1/2 cups chicken stock
3 1/2 pounds white potatoes (about 8 potatoes), peeled and cut into 3/4" cubes
salt and pepper, to taste
chives or green onion for garnish, thinly sliced (optional)
In a large saucepan over low heat, combine the oil and butter. Add the leeks and stir well. Cover and cook the leeks until they are soft, about 5 to 10 minutes.
Increase the heat to medium-high and pour in the chicken stock. Add some salt and pepper to taste. Add the potatoes, bring to a simmer and reduce heat to medium low. Continue to cook for about 45 minutes. The potatoes will be soft at this point. Remove from heat. Puree about half the soup in a blender and add it back to the saucepan. Mix both consistencies together, season to taste, and serve. Sprinkle with chives or green onions if you are using a garnish. Pin It Now!