How much are you all loving this rainy, fall weather?! Just in case you don't have a simple, go-to soup to cap off the lovely, fire-worthy weather, I'm going to supply you with a must try recipe for Potato Leek Soup that will simply knock your big, fuzzy socks off!!
My favorite thing about this version is its simplicity. In fact, the reason I chose to try this particular recipe was because I had all the ingredients on hand and it didn't require more than 30 minutes! But don't let the simplicity of flavors fool you, as it's bursting with hearty flavor. At least my husband, being the manly-man eater he is, loved it! In fact, he finished off three bowls, barely leaving me with leftovers for the following day:) I think leaving it slightly chunky was a good call as it added some texture, much like a baked potato soup.
Well done, Amy Finley, well done!
Potato and Leek Soup
recipe from Food Network's Amy Finley
2 tablespoons butter
2 large leeks, white and pale green parts only, well rinsed to remove sand grit, chopped
2 russet gold potatoes, peeled and cut into small chunks (I used Yukon Gold)
1 quart low-sodium chicken stock
1/2 cup heavy cream (You could also use 2% milk if that's what you have on hand)
Salt and freshly ground black pepper
Chopped fresh chives, for garnish (optional)
Special Equipment: an immersion blender, or blender
In a large saucepan over medium-high heat,
melt the butter and saute the leeks until soft, about 3 to 5 minutes.
Add the potatoes and stock and cook until the vegetables are cooked
through and beginning to fall apart, about 15 to 20 minutes. If using an
immersion blender, submerge in the soup and puree until smooth but with
some small chunks remaining. *If using a blender, ladle the soup into
the blender and blend until smooth but with some small chunks remaining.
You may have to do this in 2 batches. Add the cream and blend to
combine, then check for seasoning and add salt and pepper, to taste.
Serve hot ladled into soup bowls and topped with some of the chopped
chives.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
