I’m on a roll this week! …well, maybe more of a potato.
After buying a 5 lb bag of potatoes this weekend against my will, complaining that they would all go rotten, I ended up with only 4 small ones left after two days. First, it was the enormous pot of Champ mashed potatoes and then another pot full of Potato Leek Soup. There is a high probability that I will use up the rest this week, but then again I am the one having real issues with statistics right now. Maybe I’ll just flip a coin…
Anyway, back to soup. Leeks add a complimentary flavor to this dish. Although some substitute green onions for the leeks, I would advise against it. Green onions have a bitter taste, while a leek has a mild onion and cucumber flavor – and mild is what this soup is all about. It’s a cream based, comfort soup that gets almost to the consistency of soupy mashed potatoes.
This time I did add a bit of dry white wine, which gave the soup a little tinge of flavor. Keep in mind this was low grade cooking wine, so the flavor was quite lacking. Don’t skimp on wine quality – you cook with wine you would like to drink. Substitute your favorite dry white wine for my cooking wine and you will be glad you did. Also, I used homemade chicken broth, which I would also highly recommend if you have it on hand. If not, go for a low sodium kind because you will be adding salt throughout to taste.
The soup takes some time, but will yield plenty of leftovers. It is a great lunch or addition to dinner [try with a chicken and/or mushrooms dish]. Also, to the side I would recommend toasting a few slices of French bread to help ensure that you get to enjoy every last drop.
Potato Leek Soup
Ingredients:
About 5 medium sized potatoes, cut into hunks
3 leeks, sliced about ¼ in thick
2 cloves garlic, minced
2 cups chicken broth
1 cup water
1/3 cup dry white wine
4 T butter
¾ cup milk or cream
Instructions:
1. Boil chicken broth [if using homemade] for about 15 min in a large saucepan.
2. Add water, keep the liquids hot.
3. In a frying pan, add olive oil and leeks. Sauté those for about 7 min over medium heat. Add the garlic, cook for about 2 more min.
4. In another pot, boil potatoes for about 20 min until very soft.
5. Add leeks and potatoes to the liquids, bring to a simmer.
6. Add the wine.
7. Cook down the liquids until the soup has somewhat thickened.
8. Add butter; melt, continue simmering.
9. Add milk, simmer for a few more minutes.
10. CHOW DOWN. Add chives for more flavor!
Makes about 5 servings. NOMS: 9
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