I fell in love with leek & potato soup while living in England. (Leeks seemed to be plentiful over there). It's a rich, creamy soup that is just perfect for chilly weather. I find that locating leeks where I live can be hit or miss. Luckily, our organic veggie CSA grew some lovely leeks this fall and we put them to use in a soup that was absolutely loved by everyone. I had no idea it would be such a hit with the kids, but they inhaled it and asked for more. I also love that while the soup is rich and creamy, it actually has no cream in it. Enjoy!
Leek & Potato Soup
Based on a recipe from Comfort Foods by Bridget Jones (this happens to be my favorite cookbook of all time)
Serves 6-8
In a large pot over medium-high heat combine:
1/2 cup butter
~3 cups chopped potatoes (use thin-skinned, washed potatoes)
2 large leeks, sliced thinly & rinsed (don't use the very bottom or the dark green tops)
2-3 medium onions, chopped
Wait until the mixture is bubbling nicely. Put on the lid, lower the heat to low and let the veggies steam for ~15 minutes.
Increase heat to medium-high. Remove lid and add:
6 cups chicken broth
2 tsp salt
3/4 - 1 tsp ground pepper
Bring soup to a boil. Once the soup is boiling, cover and lower heat again. Let simmer ~20 minutes.
Blend with a stick blender. You don't want to over-blend or the soup can get a bit too thick. There will be some smaller pieces of veggies in the soup, but this is okay.
Wonderful served with fresh GF cornbread, made on a cookie sheet so the pieces are nice and thin for dipping. Enjoy!
GF Leek & Potato Soup - My son inhaling his leek & potato soup
Leek & Potato Soup
Based on a recipe from Comfort Foods by Bridget Jones (this happens to be my favorite cookbook of all time)
Serves 6-8
In a large pot over medium-high heat combine:
1/2 cup butter
~3 cups chopped potatoes (use thin-skinned, washed potatoes)
2 large leeks, sliced thinly & rinsed (don't use the very bottom or the dark green tops)
2-3 medium onions, chopped
Wait until the mixture is bubbling nicely. Put on the lid, lower the heat to low and let the veggies steam for ~15 minutes.
Increase heat to medium-high. Remove lid and add:
6 cups chicken broth
2 tsp salt
3/4 - 1 tsp ground pepper
Bring soup to a boil. Once the soup is boiling, cover and lower heat again. Let simmer ~20 minutes.
Blend with a stick blender. You don't want to over-blend or the soup can get a bit too thick. There will be some smaller pieces of veggies in the soup, but this is okay.
Wonderful served with fresh GF cornbread, made on a cookie sheet so the pieces are nice and thin for dipping. Enjoy!
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