The Main Ingredient – Potato Leek Soup

O.K. Well last week, which was early April, I cursed the snow and wind and near blizzard like conditions we were experiencing here in the mountains.  The only thing that brought me solace was a nice bowl of potato leek soup.  Warm and tasty, and of course easy.  While the sun is gloriously shining and the skies are crystal blue today, surely there are a few more snowy, cold days left before we can truly welcome spring.  Wherever you are, any cold and rainy day is more comforting with a nice bowl of soup.

It has come to my attention that one of my friends who is of the culinarily impaired variety didn’t know what a leek is exactly.  Well I am glad she asked!  As I recall, many years ago I too was in the dark on the subject.  I mean you have leeks, scallions, green onions,asparagus, celery and they are all long and green, so I see how it can get confusing.  So I have posted a photo for you to see a leek up close.  Leeks are a rather ancient vegetable. In fact being an English major in college, I had to read the Cantebury Tales by Chaucer.  One of the parts I can remember is that in the Cooks Tale he smelled like garlic, leeks and onions.  In fact the Leek is part of the onion family.  Most leeks you will find in the store these days are about 10 inches long and about 3/4″ in diameter.  Far more hefty than wild leeks or flimsy scallions a.k.a. green onions, which are generally sold in bunches of 8 or 10, leeks have a more mellow onion flavor that is perfect for soups.  Be sure to clean the leek properly.  Slice off the bottom 1/4″ and then trim the top right where the leaves begins to split.  Then slice the leek in half the long way and feather it open and run it under water to clean any garden dirt that may be caught in the layers.  Then chop the leek crossways in thin strips and they are ready to add to any recipe.

Potato Leek Soup

Ingredients:

2 tablespoons of butter

1 large leek, chopped

3 medium potatoes, diced (peel only if desired)

2 cups of cold water

2 cups of organic chicken stock, vegetable stock

1 teaspoon of salt

1 teaspoon of dried dill or 2 teaspoons of fresh dill

Garnish: Fresh Dill

In a large soup pot over low heat, melt the butter

Add the chopped leek and saute until soft

Add the diced potatoes and the 2 cups of water (be sure the water covers the potatoes and add more if needed)

Increase heat to medium high

Bring to a boil and reduce heat slightly to a low boil.  As liquid evaporates from the pot add in the stock. Cook potatoes for about 15 minutes until a fork can mash the potatoes fairly easily.

Turn heat to a high simmer and add in any remaining stock, the salt and the dill.  Give the pot a good stir and cook another 20 minutes until the flavors are well combined.

For a rustic, chunky soup can serve as is or take it off the stove and mash the soup with a potato masher or large fork.  If you prefer a creamy soup you can blend the soup with a  hand blender or simply transfer the soup in batches to a blender.

Pour soup into bowls, garnish with fresh dill and serve with salad and some fresh crusty bread.