It was one of those chilly, dreary, windy and rainy winter days today when it seemed hard to even think of one fun thing to do…
You know, the day that blows your hat off and then pelts you with cold rain during the retrieval maneuver? This morning before yoga I was reading yesterday’s food section of the New York Times and saw this…
leek-potato was one of the choices…YES!
After lunch the view grew more dismal…
so I pout the soup on. The recipe is easy and super delicious…good strong flavor…restorative.
Golden Leek and Potato Soup
2 1/2 pounds leeks, white and light green parts only
2 bay leaves
4 large sprigs each of fresh thyme, fresh sage and fresh parsley
4 Tblsp unsalted butter or 4 Tblsp olive oil (I used 2 and 2)
2 cloves garlic peeled and very thinly slices
8 cups vegetable broth or water (I used broth, low sodium)
1 tsp. black pepper
1 Tblsp kosher salt (I didn’t use this much sea salt…maybe half)
1 3/4 pounds yukon gold potatoes, cut in half and thinly sliced…
a bit of cream on the soup before serving as garnish
- Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth (I use a large tea strainer) tie together the herbs..
- Melt the butter or heat the oil in the bottom of a large soup pot over medium high heat> Stir in the leeks and cook, stirring frequently, antil leeks are soft and dark golden brown. 10 to 15 minnutes. Stir in the garlic for the last 3 minutes.
- Stir in stock or water, the sachet of herbs, salt and pepper. Bring to a boil over high heat, reduce immediately to medium-low; simmer for 5 minutes.
- Add potatoes and simmer soup until potatoes are very tender and falling apart…about 45 minutes. Taste and adjust seasoning, drizzle a small amount of heavy cream (here I used half and half) and top with a chopped parsley garnish. It was easy, delicious, full flavored…as the article suggested. I served with french bread and a salad. You won’t be sorry!