Potato Leek Soup

Mother Nature set the mood today for the perfect “Soup Day” .  The weather is cooling down, the leaves are starting to turn color, and it’s raining out.  These are the types of days that really get you into the mood to make a big pot of soup.  I don’t know why but I really like dull dreary rainy days, maybe they remind me of the East Coast of Canada, were the weather gets into your bones and lives in your soul, or maybe it’s just natures way of reminding us to get ready for winter.  There’s just something comforting about hovering over a big pot of hot soup, adding the spices and inhaling the aromas.  So today is “Potato Leek” soup day.  I love the white pepper in this recipe, it really makes the flavor unique.  Enjoy!

~Potato Leek Soup~

Ingredients

  • 3 leeks, green tops cut off using white parts only
  • 2 stalks celery diced
  • 2 carrots diced
  • 3 large potatoes, peeled and chopped
  • 6 cups (1.5 L) chicken broth
  • ½ tsp (2mL) salt
  • 1 tsp (5mL) thyme
  • ½ tsp(2mL) white pepper ground
  • 4 pieces of bacon
  • ½ cup(125mL) shredded cheddar cheese
  • ¼ cup (50mL) chopped fresh cilantro
  • 4 tbsp(50mL) olive oil

Preparation

Cook bacon until crisp in frying pan, remove and place on paper towel to remove grease.  Chop into pieces and set aside.

Cut green tops off leeks and cut in half down centre.  Wash  well between layers to get soil off .  Cut each half into slices

Heat oil over medium high heat,  in large cooking pot.  Add  leeks, carrots, celery, thyme, salt, pepper, and cook until softened about 10 minutes.

Add chicken stock and potatoes and bring to a boil.  Reduce heat and simmer with lid on , until potatoes are tender.  Remove from heat.  Cool down slightly before  next step.

In small batches add to blender place tea towel over lid and hold lid down while gently pulsing the mixture until smooth.  Put soup back into the pot, and reheat a bit, then to serve add a pinch of chopped bacon, cheddar cheese, and cilantro to the top of the bowl. Serve with whole grain crackers, or a nice crusty bread.

Copyright ©2012

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20 thoughts on “Potato Leek Soup

  1. Potato leek soup is one of my favourites. I was struck by how much more colourful yours is than mine, and I think it’s because you add carrot and celery. Mine is pretty minimalist – potatoes, leeks and not a whole lot else apart from the broth and milk. Always interesting to see different approaches to the same dish! (And yours looks very good, by the way.)

    • Thanks so much. My carrots were a little huge that I used this time , and didn’t actually notice how much it changed the color until I went to take a picture, but it’s good , I really like the white pepper alot , and fresh cilantro . I’m really getting in the mood for cooking with this weather now .

  2. Ok…YUM! Like, I can smell all of those ingredients…GREAT pics! This sounds fairly easy, but I wonder if I could get the right amount of pepper? I have trouble with pepper when I make different soups. Spices and other herbs are fine, but I can never get the ‘pepper’ taste right. I guess it’s a matter of preference huh?

    • Thanks, yes white pepper is so different than black pepper, so start off small and do the taste test you can’t go wrong that way. You can always add more spices, but it’s hard to take too much out if you add too much . If you do add too much spice, you can add more potatoes , they soak up salt and spices .

  3. Potato soup … thick … wonderful – I like everything I read and see – so this will go on file for me. Love thick soups and I love bacon … most of all I like spuds in all from and shapes. Thanks for this one.

      • I just invested in an immersion blender a few months ago, and I swear it changed my life! I am not a fan of broth soups, but I love a good veggie-based soup like you can’t believe. Winters are long here (OR, USA) as well so I’ll take all the recipes I can get!

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