During the winter, soup is a large part of my diet. I try to make healthy ones, with bountiful grains, tomatoes, butternut squash, but sometimes all you want is the ever so classic Potato and Leek Soup. Not known to be the healthiest, but it’s my favorite next to lentil and barley! If you’re ever in the the NYC are and also happen to be a P&L Soup enthusiast I highly recommend searching out the restaurant Veselka Bowery. They’re more known for their peirogi recipe (I always order the beet & goat cheese ones!) If you’re not however, I have an easy recipe for you to make in the comfort of your home! This recipe was found at The Pretty Blog!
Ingredients: (serves 4)
- 100 g butter
- 1 large onion, finely chopped
- 600-700 g trimmed leeks, finely sliced (trimmed of the darker green leaves, so you only use the lighter parts)
- 600 ml warm chicken stock (or vegetable stock, if you prefer)
- 2 large potatoes, peeled and diced into small cubes
- 125 ml cream
- salt and pepper
Directions:
- In a medium-sized stock pot on the stove top, melt butter over medium heat.
- Add onion and leeks and fry in butter on medium-low heat, slowly softening the vegetables without browning them. This will take about 10-15 minutes (make sure the leeks are free of any dirt before cooking them – some organic leeks might need a rinse)
- Add diced potatoes, and fry for a further 2 minutes.
- Add stock, then cover and simmer until potatoes are completely soft.
- Remove from heat, then process to a fine purée with a stick blender.
- Return to heat, add cream and seasoning, and heat through (without letting it boil). Serve with browned butter and freshly baked bread.
Tip: This soup should be a really thick liquid – not a paste. If your soup is too thick, add a bit of stock and mix very well.
Cookbook Kitchen 