Friday, December 27, 2013

Potato Leek Soup with Vegetables

The thermometer didn't make it above freezing today so I chose to stay in and tackle some chores. Progress was slow with a 3 year old underfoot and dinner time was here before I knew it. I was looking for something quick with little effort. All of the meats were frozen so it would have to be something vegetarian. I usually throw things in a pot without measuring but if this blog is going to work people have to be able to follow me.

Do yourself a favor and buy a leek. I always thought leeks were for pretentious chefs but they really do complement the flavor of potatoes. I've made dozens of pots of potato soup with white or yellow onions and they're good but the leek will make you step back in awe of your concoction.

To clean a leek, there is lots of dirt between the layers, lay it flat on a cutting surface. Insert the tip of a knife 1/4" above the roots and cut the entire length, in one stroke towards the green end. Give the leek a quarter turn and repeat. The root end will hold the leek together while you wash it under running water. Pull off any outer leaves that look wilted. Then slice the leek horizontally in 1/4" pieces. You can stick the roots in some water and the leek will regrow. After a week or two put it into a pot of soil or out pin the garden. Why buy food if you can grow it for free, eh?

Potato Leek Soup with Vegetables Recipe

1 Leek
2 Carrots peeled and sliced into     1/4"
1 Celery stalk sliced
3T Butter
2 Russet potatoes peeled and cut to about 1/4" cubes
1 Bay leaf
1/4 t dried thyme
4 cups of chicken or vegetable stock
Pepper
1 cup of frozen corn

Place the leek, carrot, and celery in a cold pot with butter. Turn the heat on to medium high, saute for a few minutes and then add the diced potatoes and a few turns of the pepper mill. Add the bay leaf and thyme and stir the mixture twice in the next minute. (You want to bring out the flavors of the herbs with the heat of the pan but you don't want them to burn.) Then add 4 cups of stock. I have Organic (chicken flavor) Better Than Bouillon so tonight I added water and the required amount of bouillon. I didn't add salt to the pot because the bouillon is salty, in the end it didn't need salt. Cover the pot with a lid and bring it to a boil. (Too much evaporation can make the soup salty if you're not using a low sodium broth.) Turn the heat down and let simmer for 20 minutes. The potatoes and carrots should be soft. Add 1 cup of frozen corn, preferably non-gmo.

Makes 4 hearty bowls of soup