Let face it, when you have a classic recipe like Potato Leek soup, there really is nothing you need to say about it that hasn’t been said. The soup is centuries old. So I am just going to get right to the recipe, which is long over due!
Oh all right, the reality is I am still playing catch up since getting home after being caught up in Hurricane Sandy in Washington DC! As soon my Jetblue plane landed I had to start getting ready to host a really cool Underground Dinner Party for Foods from Chile, which I’ll be posting and sharing recipes from soon. So, this is as much as I can muster up right now. . .well, at least I told the truth!
Recipe: Potato Leek Soup
- 1 tablespoon butter
- 1 tablespoon bacon fat
- 3 leeks, sliced in half lengthwise, then thinly sliced crosswise
- 5 thyme sprigs
- 1 bay leaf
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 pounds (4 large russet) potatoes, peeled, cut into large chunks
- 6 cups chicken stock
- 2 cups water
- Heat the butter and bacon fat over medium high heat in a large soup pot.
- Add the leeks and cook 4-5 minutes, stirring occasionally, until wilted.
- Add the remaining ingredients, stirring to mix well.
- Bring the soup to a boil, then reduce to a simmer.
- Cook the soup uncovered 30 minutes, or until the potatoes are tender.
- Remove the soup from the heat and fish out the stems from the thyme sprigs.
- Puree the soup using an immersion blender, or carefully transfer the soup to a food processor or blender. Puree the soup until very smooth.
- If the soup is too thick, add a little water or stock. For a richer soup add milk or cream to thin the soup.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)