Friday, September 27, 2013
Potato and Leek Soup
Mm another delicious soup. Potato and leek soup is a classic dish that has been around for hundreds of years. It is claimed as the national dish by both Wales and Ireland. The Scottish version of this soup is called Tattie-and-Leekie, while the French version is called Vichyssoise. And there's a reason why this soup has been around for so long - the flavors work wonderfully together!
Potato and Leek Soup
(Yields 3 servings)Ingredients:
- 1 1/2 pounds potatoes, peel and diced into 1/2-inch cubes
- 2 Tbsp. butter
- 2 medium leeks, white and pale green parts only
- 2 tsp. fresh thyme leaves
- 3 1/3 cups broth (chicken or vegetable)
- 1/2 cup half & half
- Salt and pepper to taste
- 2 Tbsp. sliced green onion
- Optional: shredded cheese, bacon//facon bits
Directions:
- Thoroughly clean leeks! Slice the leeks lengthwise, the cut into 1-inch pieces
- Heat a large pot oven medium-high heat. Place butter into pot and allow to melt. Add sliced leeks and stir to combine. Lower heat to medium-low and place lid on the pot. Cook for 8 minutes, making sure not to brown the leeks
- Add thyme and cook an additional 2 minutes
- Increase heat, add potatoes and broth, and bring to a low simmer. Cook for 20 minutes or until potatoes are softened and cooked
- Using an immersion blender, puree the soup (remember the soup is hot!). I decided to puree all of the soup, but instead, you can puree half the soup - making the soup somewhat chunky in consistency
- Stir in half & half. Season to taste with salt and pepper
- Serve in a bowl topped with some sliced green onion (and/or shredded cheese and/or bacon bits)
And here is the finished soup - I topped this bowl with only sliced green onions:
Enjoy and thanks for reading!
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