Good evening everyone! As Christmas approaches, and the cool weather takes hold of the country - we've officially moved into soup season! One of my all time favorite soups is potato soup - a fact that can be easily discerned by looking over the archives of the blog. We've tried just about every variant we could get our hands on, from rustic to bacon infused - it's all been sampled (and savored!) So, it's rare when we find a new potato soup recipe that we HAVEN'T tried before.
Today is one of those rare days.
Today's dish blends yukon gold potatoes with the ever versatile leek to create a smooth and savory dish that's sure to hit the spot as the snow flies and the windows frost over.
The Recipe: Creamy Potato Leek Soup
Original Recipe From: Good Eats: "Sprung a leek"
What You'll Need:
1 Pound Leeks (Roughly 3 large leeks) Cleaned, dark green sections removed, diced
1 Pound yukon gold potatoes (roughy 4 medium), diced
3 Tablespoon Unsalted Butter
1 Cup Heavy Cream
1 Quart Vegetable Broth
Heavy Pinch Kosher Salt
Place a large dutch oven over medium high heat and melt the butter. Once melted, add the diced leeks and cook, stirring occasionally, until the leeks are cooked through and softened - this takes about 25 minutes.
Next, add the potatoes and vegetable broth to the dutch oven and bring the mixture to a boil. Once the pot reaches a nice, rolling boil, reduce the heat to medium low and cover the pot. Allow the mixture to cook for 45 minutes (stir once halfway through).
Remove the pot from the heat and use an immersion or stick blender to blend the mixture until smooth. As the last lumps are being blended from the soup, slowly pour the heavy cream into the pot (while continuing to blend).
Finally, taste the soup and adjust with salt and pepper as necessary - serve with the fresh chives and enjoy!
This smooth, savory soup is simple yet delicious. It's impressive how deep and flavorful this dish is despite only having two main ingredients. The potatoes act as a nice neutral backdrop for the leeks to shine, blending nicely with the heavy cream and chives to make this soup a personal favorite.
That's all we have for you this evening. We're making a bit of a change to the way we're posting updates to the blog. Maggie and I have each moved into new jobs, and the resulting new employment has changed our posting abilities. So, to amend this, we've picked up a new format. We still plan on posting two new recipes per week - but now Maggie will focus on weeknight cooking, posting her dishes sometime during the workweek. I'll shift to weekends and focus more on weekend cooking - soups, stews, roast - more ambitious projects - my posts will be up on Sunday evenings.
Nothing more than that is changing - we're still cooking - we're still sharing the recipes with you - it's just the timing that'll be different. Get it? Got it? Good!
Stop back in next week for a brand new dish from Maggie. Until then,