Friday, February 21, 2014

Leek and Potato Soup!

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In keeping with my promise for more recipes, I bring you my favorite winter soup. Some days are just made for soup, and in Chicago, that means any day where the windchill factor starts with -10 or more! This recipe is (very) loosely based on Julia Child's Potage Parmentier or Leak and Onion and Potato soup. (How decadent can you get! French soup with wine in it!)

So, on to the soup!

Julia's recipe says it will feed 6 to 8, this is scaled down, and will probably still feed 4 to 6 people, but if its only you eating, it does keep in the fridge well for about a week.
You will need:
  • A big leek
  • 3 average sided potatoes, I like Yukon golds, but anything about the size of a baseball will work
  • a couple shallots (or one really big one like I found!)
  • heavy cream
  • a dry white wine, cheap chardonnay works great
Chop everything up fairly small, going for pieces about the size of a nickle for your leek and shallots, and 1cm cubes for the potatoes. You can peel the potatoes if you like, but I like the color the skins add.

Put everything together in a large stock pot and add water to cover. I don't recommend using a non-stick pot for this if you can avoid it. All metal is best, because later on you will be mushing, and its a bit easier if you don't have to worry about scratches. Boil for about 30 minutes.




After 30 minutes check and see how your vegetables are doing. If you have a stick blender 30 minutes should be plenty of time. If you don't have a stick blender, keep checking every 10 minutes until you can mash everything up with one of these lovely potato mashers. 
If you don't have a potato masher, I suggest picking one up. 
You can do this with a fork, but it takes a lot of extra time and effort. 
Once everything is mashed up, add in about a half cup of wine, and simmer until the soup doesn't smell... boozy. (That's classy). You want to cook the alcohol off, or your soup will be very bitter, I like to add a little unsalted butter at this point too, but that is optional. Once your soup is officially cleared for the under 21 crowd, add some cream. I have never measured how much cream goes in, but this is the color you're going for.

If you want to mix it up a little, you can add a little bit of bacon, sausage, or some cooked kale to this soup. Its an easy soup to make, and aside from the mashing part, you pretty much just leave it to simmer. What is your favorite lazy winter day dish?

xoxo Kimberly   

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