Friday, March 15, 2013

Potato Leek Soup

I love leeks. They make me happy

This soup is creamy, without any cream. Blending some of the soup thickens the base and makes it deceptively rich.

Adding the hot sauce really does add a depth of flavor. I used a yummy local sauce we found at the farmers market.

Potato Leek Soup
Adapted from Simply Recipes

3 leeks, whites and light green parts. Sliced into thick rings, separated and rinsed very well.
2 tbsp butter
salt and pepper
5 cups low sodium chicken broth or stock (or veggie)
2 lbs russet potatoes, peeled and diced into 1/2 chunks
1/2 tsp dried thyme
pinch of oregano
1/4 cup fresh parsley, chopped
hot sauce (tabasco or the like)

Heat the butter in a saucepan or dutch oven on medium low. Add the leeks and salt and pepper. Stir to coat in the butter. Cover and cook for 10-15 minutes, stirring often. Do not let brown, just soften.

Add the broth, potatoes, thyme, and oregano. Bring to a simmer and cook about 20 minutes, or until tender.

Ladle out half of the soup into a bowl and either put into a blender or use a stick blender. Blend until smooth. Add back to the pot along with parsley and a splash or two (or more) of hot sauce.

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