Janie has long talked about how much she loves potato leek soup, but I had never made it before and neither had she. I always thought it would be a long, labor intensive ordeal and I never made the effort to see if I was right. I’m pretty lazy that way, I guess.
While we were at the fair last weekend we happened upon a booth selling gluten-free soups and dips. Janie tried their potato soup and thought it was good enough to buy, so we picked up a package to make the next day. The mix was dried herbs, spices and freeze-dried potatoes to which we added milk and water to bring it all back to life. It was sub-par, to say the least. The potatoes were rubbery and the soup, in general, was gritty. I thought I could do better, so I looked in my recipe stash and pulled out a never before made potato-leek soup recipe that appeared to be relatively simple.
Since Janie’s been on vacation for two weeks, she picked up the ingredients while I was at work:
3 Tbsp butter
3 leeks (thinly sliced)
1 medium onion (chopped)
6 large Russet potatoes (thinly sliced with skin left on)
3 1/2 c chicken or vegetable stock
1c heavy cream
salt and pepper to taste
Once we had the ingredients prepped, Janie wandered away to take a bath and I started in making the soup:
melt butter in saucepan
add onions and leeks – cook until limp
add potatoes and the broth, hopefully covering the potato/leek mixture
cook over medium heat until the potatoes are tender
mash the mixture and turn the heat down to low
add the cream and stir to incorporate.
simmer for 15 minutes, stirring every so often.
salt and pepper to taste.
Serve yourself a satisfying portion in a large bowl and eat it with a a big spoon.