DIGGING DEEPER

Potato Leek Soup

Now that the weather has gone back to winter?! my meals have reverted back to comfort food. Made some potato leek soup last night and it hit the spot. Served it with kale salad to satisfy my continuous cravings for greens.

Potato Leek Soup

1 to 1 1/2lbs potatoes, peeled and cut in half or quarters

3-4 leeks, white part thinly sliced. 

1/2 cup milk and/or cream

3T butter and/or olive oil

water or stock

salt and/or pepper

chives, thyme and/or parsley

Boil potatoes until tender. Save 2-3 cups of cooking water for soup. Mash the potatoes until smooth or put them through a ricer (use the finest screen on the ricer if you do it that way). Do not put potatoes in the food processor because they will be come gluey. Saute sliced leeks until tender and just starting to carmelize. Deglaze the leek pan with some white wine and puree it all in the food processor. Add pureed leeks to potato mash. Add milk and/or cream. Add potato cooking water or stock until the soup is the proper consistency – I like mine pretty thick. Put the soup back on the stove and reheat. Add salt & pepper to taste. Garnish with chopped fresh herbs and enjoy!