Friday, March 20, 2009

five ingredients or maybe one more: potato leek soup

Hey, I can do five ingredients or less, too. Take this delicious, creamy, hearty potato leek soup. Potatoes, leeks, shallots, butter, chicken stock, cream...damn. That's six. Of course, you could leave out the cream and not only meet the 5 ingredient requirement, but also feel a little bit better about eating giant troughs of this soup. I put it in because I'm weak, and it's goooood.

This is also an exceedingly simple little meal, impressive as a starter but filling enough for a lunch with a hunk of crusty bread. If you are serving it to company, you can even make it hours ahead of time, serve it cold, and call it vichyssoise. That should impress them. Recipe after the jump:


3 medium leeks, white and light green parts only, rinsed well and chopped
2 shallots, thinly sliced
2 lbs medium wax potatoes, such as Yukon gold, peeled and diced
2 tbsp butter
4 cups chicken stock, or vegetable stock
1/2 cup heavy cream, or more to taste
salt and pepper, to taste

In a large stockpot, melt butter over medium heat. Add the leeks and shallots and saute until translucent. Add the potatoes and toss to combine. Pour of the chicken stock, bring to a boil, then lower to a simmer and cook until potatoes are very tender, about 20 minutes depending on the size of your dice. Using an immersion mixer, blend the soup to an even creamy consistency. Add the cream and mix well. Season to taste with salt and pepper.

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