Friday, January 11, 2013

Potato and Leek Soup

Chicken and leek Soup, potato and leek soup, you name it, if it has leeks in it I like it. Leek soup is my absolute favorite! 
Last night I made some potato and leek soup, and it was creamy, hearty, deliciousness! A perfect soup to make during a cold winters day. 

© 2013 Heidi Chouinard

For all you Potato and Leek Soup lovers out there, here is the recipe...

Makes about 4-6 servings

3-4 Leeks 
1 small yellow onion
5-6 medium-large sized white potatoes
2 Tbl spoons of all-purpose flour
a few pinches of thyme
olive oil
4 Tbl spoons of butter
salt and pepper
about 6 cups of chicken or vegetable broth
2/3 cup of whipping cream 
2 slices of whole wheat bread


Cut slices of bread into cubes and let sit out on plate for a few hours, until hardened. 
Later on, once the soup is almost done simmering, drizzle the bread crumbs with some olive oil (I used a infused olive oil I had made recently, you can find the recipe here.) Season with thyme, salt and pepper. Add some olive oil to a pan, let heat up. Add the bread, toast on a medium heat, stirring a few times until golden brown. Set aside. 

Peel and cut potatoes into small cubes, rinse, and place in a large bowl of cold water, making sure the potatoes are completely covered. Add a pinch of salt, set aside. 

Cut leeks in half lengthwise, slice into 1/2 inch pieces. Rinse leeks in cold water very thoroughly. 
Chop up the small yellow onion. 

Add butter to dutch oven or large pot, let melt. Add the leeks and yellow onion and saute until soft, about 6-10 mins. Add flour and stir in well. Pour in the stock. Drain potatoes, and add to pot. Add thyme, salt and pepper. Bring to a boil then cover and simmer on a low to med setting. Simmer until potatoes are soft, 30-40 mins. 

Add 1/2 of soup mixture to food processor, puree until smooth, add 1/3 cup of the whipping cream, pulse. Do the same for the second half. 

Serve with a drizzle of olive oil, top with a few croutons, and enjoy! :) 

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