Cooking On A Budget: Potato Leek Soup

Sunday, February 26, 2012

Potato Leek Soup


Some of you have requested soup recipes so I decided that I would make Potato Leek. This soup is hearty and can be served as a main meal.  For those of you who are vegetarian I suggest you replace the chicken broth with vegetable broth.
  • 4 lbs. Yukon Gold potatoes - peeled and cut into 1/2 inch dice
  • 3 leeks - split down the middle, root end removed, and washed in cold water to remove the dirt; then sliced. Use the white and light green parts of the leek and some of the less tough dark green parts.
  • 4 1/2 cups chicken broth
  • 1 cup reserved potato liquid
  • 1/2 cup heavy cream
  • 3 cloves fresh garlic - minced (use a garlic press if you have one)
  • 1 tbsp. butter and 1 tbsp. olive oil - for sauteing leeks.
  • 1 tbsp. dry sherry
  • 2 tsp. onion powder
  • 1 tsp. white pepper
  • 1 1/4 tsp. black pepper
  • 1 1/4 tsp. dried parsley flakes
  • 1 tsp. fresh thyme leaves
  • 1 tsp. granulated garlic
  • Salt to taste

  1. In a sauce pot put the diced potato in and cover with water.  Add in salt to taste.  When the potato water comes to a boil, turn down the heat and cook until you can just begin to insert a knife into the potatoes. Reserve one cup of the potato water and set aside.  Allow the potatoes to cool down until they are dry.
  2. While the potatoes are cooling and drying, prepare the leeks and gather your other ingredients.
  3. In a heavy bottom soup size pot or a dutch oven melt the butter and olive oil over medium heat.  Add in the sliced leeks and stir to coat. Turn the heat down to medium low and cook the leeks until they soften and give off their natural liquid - stirring often.
  4. When the leeks are softened and cooked down and just before they caramelize, add in the garlic, onion powder, granulated garlic, parsley flakes white and black pepper and the thyme leaves. Stir.
  5. De-glaze the pan with1 tbsp. or so of sherry.
  6. Next, add in the reserved potato liquid and the chicken broth. Bring the mixture up to a bubble and simmer for about 15 minutes. Add the diced potatoes and simmer for 20-25 minutes more.
  7. Finish off with the heavy cream, stirring well to incorporate.With a hand held blender, puree the soup leaving some chunks of potato.
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