Potato Leek Soup

Epotato leek soupven the Foodie has to find inspiration somewhere. Sometimes it with the easiest things. I can come up with fairly random recipes on my own. This comes from years of never having just all the right ingredients I need to make a recipe. While I frequently scan the 80 cookbooks in my collection, sometimes it is just easier to jump online and search for a specific ingredient. I suspect that is how some of you found me.

Over Thanksgiving, Papa Foodie (ever the bargain hunter) decided that the 50lb bag of potatoes was just too good of a price to pass up. While I much prefer my 6 small potatoes in my CSA each week, Papa Foodie prefers large quantity deals. We did cook a whopping 20lbs of mashed potatoes that week for Thanksgiving. I should note there was only 18 adults in attendance, but whose counting?

What do to with 30lbs of leftover potatoes? Well, here is a great recipe to try from Chef Robert Irvine of Food Network. He’s been on shows like Dinner Impossible and Iron Chef. He’s on tour right now and may be coming to a town near you. In fact his next stop is Turning Stone Resort in New York (www.turningstone.com) for all you on the East Coast.

I normally take a recipe, tweak it a bit, change up the ingredients and make it my own. But it’s tough to tweak perfection. So I bring you Chef Irvine’s soup for a great winter recipe…

Potato Leek Soup

Time: 1 Hour
Yields: 8 Servings

Ingredients
6 potatoes, peeled and cut into large pieces
8 leeks, whites only, thoroughly washed
3 stalks celery, roughly chopped
1 medium onion, peeled and quartered
1 bay leaf
2 quarts chicken stock
1/2 cup all-purpose flour
4 ounces (1 stick) melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
Salt and pepper

In a large pot, place potatoes, 4 of the leeks (reserving the rest), celery, onion, bay leaf and chicken stock and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper. Remove bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend soup until smooth. Pour into a medium pot and simmer for 20 more minutes until soup has thickened and serve.

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