As the cold Californian winter sets in at a chilly 70some degrees, I decided soup was to be made. I do love my soup. I love potato leek soup, but my biggest concern is the amount of fat in traditional recipes. Most recipes call for heavy cream or half and half, but I found that substituting milk (even skim milk, dare I say!) works perfectly well depending on your taste buds. The taste of fresh leeks and potatoes were incredible. However, if you prefer creamier soup (as my family did), you can substitute heavy cream or half and half (or go 50% milk, 50% half and half if you feel creative).
(Sorry no pictures today. My camera fails me.... and the state of my kitchen is currently unfit for photographing)
Potato Leek Soup
- 3 TB butter (or 2 TB butter + 1-2 TB olive oil to cut down on saturated fat)
- 3 leeks, thinly sliced
- 1 medium or large onion, chopped
- 3 garlic cloves, chopped
- 3-4 large russet or 6-8 yukon gold potatoes, thinly sliced (using a food processor is great, skin optional)
- 3-4 cups chicken broth (enough to barely cover potatoes)
- 1 cup heavy cream
- salt to taste
- fresh ground black pepper to taste
1. Melt butter in a pot over medium heat and add your onions, garlic, and leeks. Cook and stir frequently until you've caramelized everything (translucent, almost browned).
2. Add the potatoes and pour in the chicken broth to just cover the potatoes. Cook until potatoes are tender (usually 15+ minutes). Remember to scrape the bottom of the pan to prevent burning... the brown potato bits are delicious!
3. Using a hand blender or a potato masher, mash and stir potatoes until you get a thick, chunky soup. Blend to your desired consistency. Continue stirring and scraping the bottom of the pot.
4. Add your cup of milk (you can add more, depending on your preferences), salt, and pepper. Continue cooking for 5 minutes until the milk is well incorporated.
Serve hot, preferably with freshly baked bread on the side. (Recipe for honey whole wheat coming up soon?)
