Potato Leek Soup
cross posted at Accidental Hedonist.
This is my own recipe. It’s very simple and has subtle flavors. I made this last Sunday afternoon. AB (my friend on chemo) says it’s good too.
2 leeks. Cleaned and sliced into half moons. Include some of the greens if they look OK.
5 lbs Yukon Gold potatoes, washed but leave skins on. Cut into bite size chunks (the smaller the chunk the quicker they’ll cook.)
1/2 C (one stick) butter (I used unsalted)
3 boneless skinless chicken breasts. Cut into bite-site pieces
8 C Swanson’s chicken broth (2 boxes)
1/2 C white wine (whatever you’re drinking)
Salt and Pepper
1 bay leaf
1-2 teaspoons dried thyme
Melt the butter in the bottom of your soup pot. When the butter is melted, throw the leeks in. Saute for a few minutes until they start to wilt. Throw the chicken in with them and let them sit so they brown a little bit.
When the leeks look translucent, add the wine and the stock. Add the potatoes and bay leaf. Bring to a boil and then reduce to a fast simmer. Cook for about an hour or until the potatoes are very well done. Add the thyme when the potatoes are well done but before you’ve mashed them. This will let the dried herb wake up and season the stock.
Using a slotted spoon, scoop out the potatoes in small batches and put into a heat resistant bowl. Mash the potatoes and return them to the soup pot. Continue until mostly all the potatoes are mashed.
Add salt and pepper. Give it a good stir and serve with a crusty bread. You could also garnish with a bit of cream or sour cream.
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A year ago (or longer) on This Journey…
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A woman needs a man who… 2007
Circle of support, part 3 2007
Circle of support, part 2 2007
Circle of support, part 1 2007
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A year ago (or longer) on This Journey…
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A woman needs a man who… 2007
Circle of support, part 3 2007
Circle of support, part 2 2007
Circle of support, part 1 2007
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A year ago (or longer) on This Journey…
January 29th, 2008 at 6:08 pm
I love potato soup, when is dinner?
The use of Yukon golds is important in the equation, they really do work well in a soup. People do not realize there are different varieties of potatoes.
I can almost smell it!!
January 29th, 2008 at 8:15 pm
Yukon Golds are incredibly important to the flavor! I would not make this with Russets.
They work particularly well for flavor. But Mr. Hockey thought it all looked like applesauce.
January 29th, 2008 at 11:20 pm
I made my own version of this two weeks ago. We ate it everyday for almost a week and never got tired of it.