Last night, Chris and I decided to try a nice leek and potato soup as a side for a quiche we made (which will follow later). After some poking around in cookbooks and online, we found an Emeril recipe on food network’s website, and based our soup on that. The end result was a delicate, fragrant and very tasty soup.
4-5 leeks sliced (enough for 3 cups)
3 tablespoons unsalted butter
1.5 lbs boiling potatoes, peeled and cubed
salt and pepper
1 tbsp garlic, minced
6 cups chicken broth or stock (we didn’t use homemade for this-we’re saving that for when we need our death’s door soup when the first fall colds hit).
Melt butter over medium heat, and add leeks, cooking for around 3-5 minutes, until starting to soften. Add garlic, and cook another minute. Add chicken stock and potatoes and bring to simmer. Add some salt and pepper. Simmer half an hour until potatoes are tender. Serve.
Emeril recommended pureeing the soup at this point, and finishing it with some parsley and herbed cheese, but we decided to leave it chunky, with an extra grind of pepper. Definitely a soup we’ll be doing again.