Cooking · Cooking: Soup · Hors 'douvres

Football and Creamy Potato Leek Soup; A recipe for a great weekend.

There sure is a chill in the air!

I am pretty confident that My Michael is going to build a roaring fire this weekend, and we will gather around it and watch football. Obviously.

I  just made a big stockpot of this Potato soup. My Michael and the boys are going to love it.

I hope that you do.

Cozy up. Soups on!

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Mary’s Potato Leek Soup

What You Need

  • Eight Russet potatoes, peeled and  quartered
  • Ten cups of chicken stock (or enough to generously cover the potatoes in the pot)
  • Two tablespoons of butter
  • Four leeks (whites only), thoroughly washed and chopped
  • Three bay leaves
  • Two cloves of garlic
  • Kosher salt and freshly ground pepper
  • Two teaspoons of fresh ground nutmeg
  • 1 cup heavy cream (warmed)
  • 1 cup of milk (warmed)

(optional, for garnish)

  • Fresh chopped chive
  • Fresh chopped parsley
  • Good olive oil
  • Six slices of cooked chopped bacon

What To Do

  • Put the chicken stock, potatoes,  and bay leaves in a large pot and sprinkle with salt and pepper.
  • Boil until the potatoes are soft, 15 to 20 minutes.IMG_6034
  • In a saucepan, heat the butter, add the leeks and saute until tender.
  • Add the garlic and, after a minute, transfer the leeks and garlic into the potato mixture.
  • Remove the bay leaves.
  • Season with Kosher salt and fresh pepper to taste.
  • Let the mixture cool for 15 minutes or so.
  • Transfer the soup to a blender or food processor and fill it no more than halfway. Blend it in batches, until smooth.
  • Pour the soup into a medium pot; add the nutmeg, cream and simmer until the soup has thickened, about 20 minutes.(If it becomes too thick, simply dilute it with some chicken broth
  • Serve into a bowl and garnish with a drizzle of olive oil, fresh chopped chive and crumbled bacon.
  • Serve right away.

Sparkle on.

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