Wednesday, February 20, 2008

Potato Leek Soup

A couple of weeks ago for the second time this winter it snowed. When I say 'it snowed,' I mean it looked like a Disney fairytail outside, it looked fake. I had never heard silence like that in my life. Nobody was venturing out into the tundra, there was not a soul (or vehicle) in sight. Naturally this type of weather conjures feelings of warmth and drinking hot cocoa while sitting by the fire. The other craving I inevitably get is for soup. I don't mean a thin delicate brothy soup, I mean something thick, hearty and stick to your bones...I'm talking Potato Leek.

It just so happens that Potato Leek is my boyfriend's favorite soup so we have a win win situation every time I make it. I've been using this recipe from Simply Recipes for a couple of years now. I love it because it doesn't include milk or cream. I've never found a need for the addition of either because the potatoes make the soup luxuriously creamy all by themselves. I also like the spiciness of the tabasco, it really takes this soup to new level. The other great thing about this recipe is that it takes no time at all. So, while I'm sitting by the fire, warming myself up and enjoying the snow, this delicious soup pretty much makes itself.

RECIPE (courtesy of Simply Recipes):
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Salt & Pepper
Marjoram - dash
Tabasco sauce or other red chili sauce

Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste. Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about 1/4 teaspoon.

Serves 4-6.


Greg Turner said...

Thank you so much for stopping by my blog and leaving a comment. Your potato leek soup looks fantastic, and is totally the perfect meal on a snow-covered day :)

~Madeline~ said...

Thanks Greg! Let me know if you try it... but you must hurry, spring is right around the corner ;)

PheMom said...

This looks SO good. I can't wait to try it. My 4 year old loves soups and its a great way to get him to eat his vegetables, but he is allergic to dairy, so this recipe is perfect for us!

Mrs Erg├╝l from said...

I so love soups on wet and cold days too! I will like to try out this soup cuz it's a variation from the Potato soup I've made before which required cream. But coming from Asia, I'm not sure what Majoram is and I doubt it can be found in my country. May I know how it taste like so maybe I can replace it with another herb. Thanks!

~Madeline~ said...

Hi phemom,

That really is the true test of a good recipe, if the kids will eat it, right? I'd love to hear how this soup went over with your family.

Hi mrs ergul,

You can replace the marjoram with oregano. Just use a smaller amount as oregano is stronger than marjoram. Enjoy!

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