Eats: Potato Leek Soup11:14 AM
It is officially soup season, and I am stoked! I fucking love soup. Even lame ones like split pea, if it is even slightly chilly outside, I will scarf it down.
On our last trip to Eastern Market, Kyle and I bought some potatoes, and then picked up some leaks to make potato leak soup. Well, I didn't realize until we got home that I had bought the wrong kind of potatoes (redskin), so we bought a bag at Costco the next day. WELL. I made four batches of this stuff, and we still have a half a bag of potatoes left. So just a heads up, there will probs be another potato soup creepin' up on this blog in the future. I regret nothing.
I basically used this recipe, it is pretty simple.
8 cups chicken stock
6 russet potatoes, peeled & cut into large pieces
4 leeks (whites only), washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons fresh thyme (I used dried)
Salt and pepper
1 cup heavy cream
Put the stock, potatoes, bay leaf, leeks, celery, and thyme in a large pot, and sprinkle with salt and pepper. Boil until the potatoes are soft, about 20 minutes. Remove the bay leaf, and working in batches, put the mix into a blender, blending until smooth. Be sure to put a rag on the top of the blender when it is mixing, to help prevent the hot liquid from squirting out of the top. Return to the pot, add the cream and let simmer until the soup has thickened, about 20 minutes.
There you have it, and it is YUM. You meat lovers could probably add some bacon to this, I am sure it would be lovely! Either way, soup!