It's getting colder outside and tis the season for soups, stews and chili. I wouldn't say I'm a "fan" of the cold, but I think there's something nice about putting on a warm sweater and sitting down to a nice hot bowl of soup. It's almost like getting a fire going out in the woods (not exactly though. However, there's something comforting about it.
I have started making my homemade bone broth and soups lately, which I really enjoy. I will be doing a video on the bone broth soon, but I do have a recipe to a delicious soup for you today. In today's video I talk a little about why it's nice to make these things in this type of weather and some things to try. Here's the video and below that is the recipe I talk about in the video...
Leek and Potato Soup:
- 4 tablespoons unsalted butter
- 2 large leeks
- 2 large russet potatoes
- 5 cups chicken stock
- Bouquet garni (recipe below)
- 1/2 cup cream
- 1/4 cup finely minced chives
- Coarse salt, ground black pepper
Cut the tops of the leeks, leaving some of the pale green, and remove the root. Slice lengthwise in half, and then slice each half crosswise into 1/4-inch slices. Immerse leeks in bowl of cold water, repeating until no sand remains, lifting leeks from one bowl to another with hands so you don't transfer sand. Melt butter in heavy saucepan over medium low heat, add leeks and sauté for about 10 minutes, stirring occasionally so leeks do not brown. Cut potatoes into rough 1-inch dice and add to leeks.
Add chicken stock and bouquet garni, and simmer for about 20 minutes until potatoes are tender. Remove bouquet garni, transfer soup to blender in batches, purée until smooth, and transfer to clean pot. Reheat soup, add cream, and bring back to simmer for 2 minutes. Season with salt and pepper.
To serve, garnish with finely minced chives.
Fold a 6-inch length of washed leek leaf in half, inserting several sprigs of fresh thyme and parsley, eight peppercorns and two bay leaves between the folded leaves. Tie with butcher's cord.