Monday, January 2, 2012

Potato Leek Soup

Happy New Year!

The days are getting colder. (Although it actually warmed up for the new year here in New York. What??)  This means that it's time for some soup.  Let's break out the immersion blenders and the chicken broth and step up to our next challenge: Potato Leek Soup.

Now I love soup, potatoes, and leeks separately.  So of course it makes perfect sense to throw them all together into a beautiful dish.  This soup can be chunky or creamy, depending on how you like it.  Some people like to chew their food.  Some people like to slurp their food.  I personally like a little bit of both textures.  But any way you look at it, this soup has got you covered.

Potato Leek Soup
slightly adapted from Food Is Luv's Potato Leek Soup
serves 4-6

  • 2 large leeks
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 5-6 cloves garlic, minced
  • 1 lb baby potatoes, peeled and diced
  • 1 cup white wine
  • 4 cups low sodium chicken broth
  • 1/2 cup light cream
  • habanero sauce
  • 1 tablespoon fresh thyme leaves, chopped
  • salt and pepper, to taste

1) Dice and clean the white and pale green parts of the leeks.  (I find it easier to clean the leeks after dicing them, though some people prefer to clean the leeks and then dice them.  Do whichever is easier for you!)  You may need to wash the leeks several times to rinse all the dirt away.

2) In a large pot, heat the olive oil and melt the butter.

3) Once the butter begins to foam, add the leeks, salt, and pepper.

4) Cook until the leeks are tender but not browned, 8-10 minutes.

5) Add the garlic and the potatoes.  Mix in with the leeks.

6) Pour in the wine and bring the mixture to a boil.  Simmer for ~3 minutes.

7) Add the stock and bring the mixture to a boil again.  Then lower the heat and simmer for 30 minutes or until the potatoes become very soft.

8) Mix in the cream and habanero sauce.  Simmer for a few minutes.

9) Optional: Use a blender (immersion or regular) to blend the soup as little or as much as you desire.

10) Stir in the thyme.

This soup turned out to be fragrant and hearty with a heavy dose of garlic and onion flavors plus a slight hint of thyme.  You won't find me complaining about that.  Since I only partially pureed the soup, there were soft chunks of potatoes mixed into the smooth, silky texture. A large batch of potato leek soup is a simple, yet excellent way to bring in the new year.

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