Trudging up to my apartment on Monday, exhausted after a gruelling kickboxing session, I was greeted by my neighbour offering me a bowl of homemade Potato Soup. I can not tell you how happy I was that I said yes! (Not that I would have ever said no, she always makes the best food!). Heaped on the couch, I devoured the soup (and cried a little when I slurped down the last spoonful). It was the best soup I have ever eaten. After permeating my thoughts all week, I finally decided to attempt my own version. And yes, I totally licked the bowl clean.
Potato Leek Soup
Adapted from Martha Stewart
- 2 Tablespoons butter
- 1 large leek, cleaned, white and light green parts, sliced in half and then crosswise
- 2-3 russet potatoes, peeled and sliced thinly
- Generous pinch (or two) of salt
- 1.5 cups chicken stock
- 1.5 cups cream, half and half, milk (I used 10% MF table cream)
- Pinch freshly grated nutmeg
- Chopped fresh chives
- Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until softened, about 10 minutes.
- Add potatoes, salt and chicken stock to pot. Simmer until potatoes are tender, about 30 minutes.
- Using an immersion blender and blend until desired smoothness (I left my soup a little lumpy). For a smoother soup, transfer slightly cooled soup to a blender or food processor and process until smooth and then transfer back to pot. (Be very careful blending hot liquids as pressure can build up and cause a bit of an eruption. Just ask my sister about blending hot gravy!)
- Slowly stir in cream and nutmeg. Add more salt, to taste, if needed. Heat soup on medium-high heat until warmed through.
- Ladle into bowls and sprinkle with fresh, chopped chives.