It’s cold. Really cold. I’m wearing a poncho, gloves, & a top hat to stave off the cold (I’m inside!), and I’m still a wee bit chilly… Which brings me to today’s soup recipe: potato leek, one of the easiest & most delicious soups known to soup-lovers.
I only use a quarter to a half of the cream this recipe calls for. [I’m cringing as I stare at that preposition.] The starchy creaminess of the potatoes adds richness to the soup, rendering the addition of 1 cup of cream unnecessary, in my opinion. But you should be as indulgent as you darn well please.
Enjoy this soup, stay warm, & listen to this hilariously bad Christmas song while you do those two things. xo, m
Potato Leek Soup
1/4 cup (4 tablespoons) butter
1 medium onion, chopped
3 leeks, thinly sliced and rinsed well
3 cloves garlic, smashed
5 medium russet (baking) potatoes, peeled and cut into 1-inch pieces
4-5 cups chicken or vegetable stock (I find that veg stock is often too strong, so I use 2 cups of water and 2 cups of stock)
Salt and pepper, to taste
3/4-1 cup heavy cream
2 tablespoons finely chopped parsley
In a large heavy-based stock pot, melt the butter over medium heat. Add the onions, leeks, and garlic. Cook, stirring often, for 10 minutes or until softened.
Add the potatoes, 4 cups of the stock, salt, and pepper. Bring to a boil. Lower the heat and simmer about 15 minutes or until the potatoes are tender.
In a blender, puree soup in batches until smooth. Return it to pot. Bring to a simmer. Add the cream and parsley, and taste for seasoning. Add more salt and pepper, if you like. If the soup is too thick, add remaining stock in 1/4-cup increments until it is the consistency you prefer.