Grammie Nancy's Potato Leek Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: This is not the classic very white soup, it is a bit more rustic (and flavorful).
3 tbs. butter.
5 large leeks, very well washed. Cut the bottom off and spread them out in a sink full of cold water. Swish around to get any sand out from between the leaves.
Use the white and light green parts only, roughly chop (about 5 cups).
3 cloves garlic, peeled and smashed or 4 tbs. "jarlic".
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces.
7 cups Grammie Nancy's Homemade Stock (turkey or chicken).
2 bay leaves.
3 sprigs fresh thyme.
1 - 2 tsp. Kosher salt.
1 tsp. black pepper.
1 tsp cayenne pepper or red pepper flakes (optional, but nice).
1 cup heavy cream.
Chives, finely chopped, garnish. Grow some chives outside of your kitchen door, they come back every year.
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Directions: |
Directions:Melt the butter over medium heat in a large Dutch oven. Add the leeks and cook, stirring regularly, until soft and wilted, about 10 minutes. Make a space in the middle, add a bit more butter, and cook the garlic 3 minutes until fragrant, then stir everything together. Adjust the heat as necessary so as not to brown.
Put the bay leaves and thyme in a spice bag, cheesecloth, or tea strainer. Add that and the potatoes, broth, salt and pepper and bring to a boil. If you look at the attached photograph, you will see what looks like brown jelly. That is the cooled turkey stock with all of the wonderful gelatin in it (I was adding some more to thin out the soup when I pureed it). Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are just soft.
Fish out and throw away the thyme and bay packet, then purée the soup in the blender IN BATCHES. Do not fill the blender up more than a third with hot soup or it will blow up on you. Not good. Put everything back in the Dutch oven/pot. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add stock to thin it out. Garnish with fresh herbs if desired. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:2 Hours |
Personal
Notes: |
Personal
Notes: This is so great on a cold winter's day. It is also fairly inexpensive (no meat) and can feed a lot of people if you double it. Add some nice crusty bread and Yum!
Make ahead tip! Before you add the cream, you can freeze the soup base for a few months. Just thaw it, heat it up, add the cream, season and et voilà! You have a hot meal on the table.
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