Wednesday, September 12, 2012

Potato and Leek Soup Tutorial

If I could have dinner with anyone, living or dead...Julia Child would be right up there in the top 3.

A few Christmas' ago, my husband bought me her cookbook collectors set. I was inspired after seeing "Julie and Julia" to cook more of Julia's recipes. But, an 18 month old and an infant, well...it just wasn't going to happen.

But now my children are 2 years older and, again, I'm inspired after watching "Julie and Julia" so I pulled out my cookbooks and cooked the first thing I saw that I had the ingredients on hand for. Potato and Leek Soup.

My husband doesn't like soup. It's not hearty enough I suppose but he seemed on board with the idea since I was actually using the cookbooks he bought me. Can I just tell you that he BEGGED me to save enough for him to take to lunch tomorrow.

My husband likes soup now.

Potato and Leek Soup

Ingredients

4 medium-sized potatoes (about 1lb) (peeled and diced)
1 leek stalk (dark green parts cut off, washed, and chopped)
8 cups of water
1 Tbs salt (more to taste)
5 Tbs heavy whipping cream
Dried Parsley for garnish

Step 1



In a large pot, add the potatoes, leeks, water and 1Tbs salt. Simmer for 45-55 minutes, or until the potatoes are cooked through and easily pierced with a fork.

Step 2

When the potatoes are cooked through, remove from heat. Now, there are a few methods on achieving the soup consistency. You can either use an immersion hand blender (like me) to blend it in the pot OR you can strain the potatoes and leeks with a slotted spoon, place in blender with a little bit of stock and blend until smooth and pour it back into the stock and stir, OR you can simply mash it with a potato masher- although this method won't produce a perfectly smooth texture.

Step 3

With the soup removed from heat, add the whipping cream, and stir. Then add salt to taste. I ended up adding almost another whole tablespoon.

Step 4


Sprinkle with a little dried parsley to garnish. Serve warm.














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