Potato Leek Soup- Food Blogger Inspiration
So it’s been damp and chilly here in the DC area this weekend. Aside from doing a whole bunch of Holiday baking, I wanted to make something savory and soothing to eat. I recently came across a rockin’ DC foodie blog called Foodrockz. His cooking and writing are outstanding (check it out- I’ve added it to my blogroll) and his recent potato leek soup entry got me to thinking about making it. I have had a huge leek from Next Step Produce in my refrigerator for about 2 weeks now (they store beautifully in a plastic shopping bag placed in the veggie drawer)some Keswick Creamery cheddar and russet pototoes, so I got inspired.
Here’s an equally easy and delicious recipe for creamy thick potato leek soup that will be sure to warm you heart and soul.
Potato Leek Soup
Ingredients:
2 tbsp. butter
1 large leek- white part only, sliced and thoroughly washed (leeks are notoriously sandy0
3 russet/baking potatoes, peeled and cubed
1 small onion, peeled and diced
2 cans chicken stock
1 cup cream or half and half
1/2 cup good cheddar, grated
salt and pepper to taste
Directions:
In pan, melt butter over medium heat. Add onions and leeks and salt and pepper lightly. Saute for 3-5 minutes until softened, but not browned. Add potatoes and chicken stock. Simmer, covered until potatoes are softened, about 25 minutes. Blend soup with stick or standing blender until completely smooth. Add cream and grated cheese. Adjust seasoning to taste.
Serve with freshly grated Pecorino cheese and hearty bread.
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