Soup is back in style

Cooler temperatures have arrived with Thanksgiving in the rear view mirror.  Potato Leek Soup sprung out of necessity by way of sweater weather.  One side dish that failed to make it to our over abundantly adorned dinner table was leek and artichoke bread pudding.  It seemed a tad redundant alongside a big stuffed bird.

 

 

 

 

 

 

 

Consequently, the leeks slept in-- while I played matchmaker.  Timeless and easy, sliced sautéed leeks softened in butter; then patiently hitched up with buttery yellow Yukon Gold potatoes, stock, and herbs.  In no time, my French orphans met their popular Canadian potato cousins and thickened into a satisfying creamy food family of their own.

 

 

 

 

 

 

 

Begin by trimming the leeks discarding the dark woody tops. Then slice lengthwise and rinse thoroughly; gritty sand hides in between thin layers of the mild onion.

 

 

 

 

 

 

 

Slice the clean leeks and sauté them in butter with a hefty pinch of salt,

 

 

 

 

 

 

 

sweating low and slow without browning (covering the leeks helps this along, but give them attention).

 

 

 

 

 

 

 

Add diced potatoes and broth along with dried and fresh herbs plus more salt.

 

 

 

 

 

 

 

Turn up the heat; bring the soup to a simmer and cook for 20 minutes or until the potatoes are tender.

 

 

 

 

 

 

Finish the soup by discarding the hard herbs and thicken, using an immersion blender or carefully in a stand-up blender to a consistency of your liking; chunky or smooth. Now, season the soup with salt and freshly ground pepper to suit your taste.  If it’s too thick you can easily thin it with more broth or milk or cream. (Ours needed nothing at all).

Dress it up with parsley and keep it, classic or go big and plop on a dollop of sour cream or crème fraiche…

Keep this recipe tucked into the pocket of your crimson Christmas jacket with its velvety ermine trim; it's perfect with a cold turkey sandwich splashed with iconic cranberry sauce.