Sunday, February 6, 2011

Favorite Potato Leek Soup

One of my all-time favorites!  I've found that leaving the skin on the potatoes really adds something special, just make sure to scrub them well before slicing.   I also substituted corn starch mixed with warmed unsweetened soy milk for the heavy cream since lactose intolerance doesn't allow me the fatty goodness of dairy. Make sure to whisk the corn starch into gently warming soy milk, then add to the soup. Thank you Pinch my Salt!!

K’s Potato Leek Soup
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks.

Came across this similar Vegetarian Recipe from Lou Restaurant in Hollywood:

DJ Olsen’s Potato and Leek Soup
1 lb potatoes, peeled and cubed
1 lb trimmed leeks, use whites only, sliced into half moons
squeeze of lemon
Salt and pepper to taste
High-quality olive oil for garnish
3 Tablespoons butter
Saute leeks in melted butter until softened.

Add potatoes and about 3 inches of water. Cover and simmer for about 1 hour, until potatoes and leek are soft.

Puree soup in a blender. Season with salt and pepper to taste. Add squeeze of fresh lemon and drizzle olive to serve.

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