Tuesday, December 07, 2010

Leek and Potato Soup

Eeek! I've forgotten to post for some time.

After last night's soup and latke dinner, I've had some requests for my leek and potato soup recipe. Here it goes.

1 1/2 pound potatoes
2 leeks
4 cups vegetable broth
3/4 cup half and half
pinch of nutmeg or 1/2 tsp of dill weed
salt and pepper to taste

Slice white and green parts of leeks into 1/2" rounds. Place in a colander rinse under cool water, separating the layers with your fingers. Leeks tend to have a lot of dirt and sand inside, so they must be well rinsed.

Peel potatoes and quarter.

Pour the broth into a large soup pot (at least 6 quarts). Add leeks, potatoes, and dill or nutmeg. Season with salt and pepper to taste. Turn on heat to medium and bring to a boil. Reduce heat to low and simmer for about 40 minutes until potatoes are soft.

Remove soup from heat. With an immersion blender, puree the soup. Return to low heat and add the half and half. Stir until well incorporated. Serves 6.

Some tasty additions can be made to this soup to make it more hardy. Add 8 oz of cubed salmon fillet and place over low heat until cooked, 5-7 minutes. Shrimp also make a nice substitute. For a smokey flavor, garnish with a bit of smoked whitefish, smoked salmon, or crumbled bacon.
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