Saturday, May 16, 2009

A Delish Dish: Potato and Leek Soup

This was my first real venture into the wild world of cooking and I must say it turned out delightful! I got this recipe off of Caitlin's blog and if you want some real recipes, check her out! She and her hubby eat healthy, grow their own herbs and she is always in the know of an appropriate and tasteful meal!

As I got this recipe from her, I am going to literally copy and paste it from her blog and then make my changes at the bottom. I am even stealing the picture from her blog. See, not only am I a stalker but also a thief! I love you Cay Cay and thanks for the great recipes! Keep posting them please!

Picture by/from Caitlin

Ingredients Needed

  • 1 large or 2 small leeks, about 1 pound
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 tablespoons butter
  • 2 strips bacon, chopped
  • 1/2 cup dry white wine
  • 5 cups chicken stock
  • 1 to 1 1/4 pounds russet potatoes, diced
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon white pepper
  • 1/2 to 3/4 cup of heavy cream
  • 2 tablespoons snipped chives for garnish
Cut the green parts of the leek off and discard. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add bay leaves, thyme sprigs, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
Remove the bay leaves and thyme sprigs and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the heavy cream and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
**Lauren's recipe addendum's:
-I am so naive when it comes to cooking that I didn't even know what a leek was, or a shallot, or a bay leaf. Shallots are onions found in the produce section, as well as leeks (mine were near the lettuce and the squash stuff) and the bay leaves came in a plastic jar in the spice aisle.
-Sprinkle cheddar cheese on top for a nice cheesy soup flavor.
-Go easy on the white pepper. The flavor of it is delicious, however I don't like peppery stuff, so for a less peppery taste, cut the proportion of what is included.
-I was a little nervous about how it would turn out cause some of the proportions gave a range of how much to include. I felt like I was guessing or making it up as I went, however it truly doesn't matter. I didn't measure exacts at all and it still came out really good!!!
-The measurements above make enough for approximately 4 servings.

(See, I told you I copied it from her blog. I dont know how to turn off the font settings that she has her blog set on! Ha ha!)
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1 comment:

  1. Thanks Ya Ya!!! Im so glad you liked the soup! You can copy and paste my stuff anytime you want :) And Im so glad you had your first leek! They are so great in all sorts of soups and pasta dishes. I am workin on several new and healthy recipes for Roost so hopefully you will like some of them. I hope you and the Mr. are well!


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