Wednesday, April 1, 2009

Potato and Leek Soup

My tag cloud is making me want to vary my cooking habits somewhat, so I acquired a big bag of potatoes from Peapod this weekend and came home early tonight in order to get some cooking in. After taking an ingredient inventory, I figured the best way to use up the largest number of perishables would be to cook some chicken stock from scratch (4 cups water, 4 chicken wings, 1 large celery stalk, 1 medium carrot, 2 small onions, about 1 tsp of peppercorns plus salt and pepper to taste, brought to a boil then simmered for 30-40 minutes), then strain it into the recipe below to make a standard potato and leek soup.
  • 3 medium-to-large leeks, white and light green parts only, chopped
  • 1 and 1/2 large potatoes, chopped into small cubes
  • 2 tsbp. butter
  • 4 cups chicken stock
  • salt and freshly-ground pepper to taste
Put the butter in a Dutch oven or large pot on medium heat. When it's melted, add the leeks and potatoes. Stir for a few minutes; season with salt and pepper to taste.

Add stock. Bring to a boil, then lower heat. Simmer till vegetables are tender, about 20-30 minutes. Puree if you like. Correct seasoning and serve.

NOTE: I overcooked the potatoes a bit - they're still solid, but soft and without the slight bite I like - and so will probably puree some of the soup instead of leaving it be.

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