Perfect Potato Leek Soup

Potato leek soup is one of those, thick, creamy, hearty soups that most everyone loves. The great thing about this soup is that you can prepare it for a vegetarian or meat eaters and everyone will be pleased. Subbing in a vegetable broth for a chicken stock doesn’t always mean that you will lose out on flavor: choose a low-sodium vegetable stock and be sure to season your soup well with pepper, garlic and fresh herbs.

I’ve made a few batches of this soup using vegetable broth and and it has always come out delightful. Twice I have used half and half to thicken up the soup which can be omitted if you have a dairy free diet.

Leeks are interesting vegetables. A man in the grocery store line in front of me questioned me about leeks- how they tasted and what I use them for. They have a very mild, almost sweet onion taste. Don’t be scared by the big green stalks- save those for making stocks. Do not put the tough, green stems into your soup- they don’t taste amazing. Also, be sure to rinse your leeks very well because like spinach, they have a lot of sand and dirt hidden in their folds.

I use Yukon Gold potatoes. It’s a rich buttery taste and I prefer those over your regular Idaho baking potatoes. I suppose fingerling or red potatoes might be interesting too and yes, I keep the skins on.

You will need:

4-5 yukon gold potatoes

3 leeks

2-3 cloves fresh garlic

1 carton of Vegetable broth

teaspoon fresh herbs (thyme, parsely)

1/2 cup of cream or half/half

Sautee the leeks in butter with a little salt and sweat them out for about 10 min. Add your garlic and fresh herbs.  Dice your potatoes and add them in with skins. Add in broth and bring to a boil. Cover and let simmer on low for about 20 min. or until potatoes are soft. Use a stick blender to blend your soup together. Let simmer for 15-20 min more. Salt/Pepper to taste. Add cream or half/half and serve hot with toasty french bread. Chives make a great garnish!

Fall is Here; Let the Soups Begin!

I’ve been waiting  and waiting through these unbearable hot, Austin months to start making soups again. Last fall I successfully made a delicious tomato basil soup and a spicy, thick cream of eggplant. Pair it up with toasted baguette, nice cheese and maybe a glass of wine and you have a delicious meal (or meals) for the cool, fall season.

Soups are surprisingly easy to make if you have the right equipment. You would need one large pot, 10 gallon would do, a stick blender or a food processor (I prefer the stick), and a good rangetop. In other words, if you know your burners are uneven, you will have to tend to your soup in order to prevent the bottom from burning.

The holy trinity in kitchen cooking, especially french cooking, is onion, bellpepper and celery. Most soups start out with this base, not browned but sweated out with salt and pepper. Add fresh garlic and thyme for an extra boost of flavor.

Another great tip is to use low soduim stock if you have not made your own chicken/fish/vegetable stock. The lower sodium content will ensure that your soup is not overly salted.

If you are making a creamy soup, be sure to use a heavy cream or whole milk. Add it in small pours to prevent any curdling.

For my tomato basil soup, I added a few chopped carrots to the holy trinity, used a couple of cans of diced tomatoes, and several sprigs of basil. Let simmer for about 20 min and then take your stick blender and go to town. The chunkier the soup, the better! You can garnish your soup with a few basil leaves, a dollop of goat cheese or a swirl of olive oil to add an extra touch.