This is definitely the winter of soups. The snow has been non stop this season, which I am loving. Nothing better then having a hearty bowl of soup on a cold, snowy, winter day.
My go to for a simple and quick potato & leek soup recipe is from Alice Water's 'The Art of Simple Cooking.' The only modifications I do is using a broth instead of water, and as a garnish I usually add parmesan and bacon (in this case, turkey bacon). And I usually use extra butter :)
Recipe - Potatoe & Leek Soup (4-6 servings)
- 2 pounds of leeks
- 1 pound of yellow potatoes, halved and sliced
- 6 cups of veggie or chicken broth (or water)
- 3 tablespoons of butter
- 2 thyme spings
- 1 bay leaf
- 1/3 cup of crème fraîche or heavy cream
Trim off the roots and tough upper greens from the leeks. Cut in half lengthwise and slice thin. Rinse in cold water and drain. In a heavy bottomed pot, melt the butter over medium heat. Add the leeks, thyme, bay leaf, and salt. Cook until soft, about 10 minutes.
Add potatoes and cook for 4 minutes, then add the broth. Bring to a boil and turn down to a simmer. Cook until the vegetables are tender, but not falling apart, about 30 minutes.
Before the last step, I remove the thyme and bay leaf and use a hand blender to puree the soup.
Lastly, stir in the crème fraîche. Once cream is added, do not boil. Season to taste.
Easy! Happy eating :)