SoupMay 9, 2020
Potato Leek Soup
Didn’t someone once say soup is good food? They were almost right. It’s great food. In fact, it makes a perfect lunch. You can make yummy deliciousness ahead of time with the added bonus that tastes better the next day. #winning!
If you like me bought a giant bag of potatoes in your prepper mania and are now wondering what to do with them, this soup will put them to good use!
Serves 4, Start to Eat time: 1.5 hours
Mise en Place
Herbs
- 4 sprigsthyme
- 3 sprigsthyme
- 1 handfulparsley
- 10chives
Produce
- 3 largeleeks, see step 1
- 3 lbsrusset potatoes, skinned and dice
- 12cremini mushrooms, sliced thin
Staples
- 8 cupschicken broth
- kosher salt
- 10peppercorns
Dairy
- 4 tbsbutter
- 2 tbsbutter
- 1/2 cupheavy cream
Equipment
- 1pot, for soup
- 1boquet garni bag
- 1big bowl
- 1stick blender
- 1small skillet
Directions
- prepare the leaks, slice the tops and root off leaving the white and light green parts
- slice the leak lengthwise in half, then dunk in the water, washing them free of any dirt, drain
- thinly slice the leek
- melt 4 tbs butter in pot on medium low heat
- add leeks and a big pinch of salt. cook till soft
- add stock and potatoes, bring to boil
- meanwhile, put 4 sprigs thyme, bay, peppercorns, and parsley into the boquet garni bag, close tightly and drop into soup
- when soup hits a boil, reduce heat to medium low and cook mostly covered until potatoes are fall apart tender (45ish minutes)
- with about 10 minutes to go, melt 2 tbs butter in skillet over medium heat
- add mushrooms to skillet, with 3 sprigs thyme, a pinch of salt, and a few grinds of pepper
- cook mushrooms till done, evac to plate, throw away the thyme sprigs
- kill heat, remove boquet garni bag
- blend well with stick blender
- taste, likely you will need to add salt (perhaps as much as 1 tbs)
- stir in heavy cream
- ladle into bowls, top with mushrooms and chives
- serve and eat