On a whim, I decided to make potato soup one cold night. I’d never even eaten potato soup before, so I didn’t really know what to expect. After searching for a bit, I came across the following recipe for Creamy Leek and Potato Soup by Emeril Lagassee on Food Network’s site. You can find the original recipe here, as I alter things a bit (because of allergies, I omit the cheese; because of preference, I omit the parsley).
Prep Time: 20 minutes
Cook Time: 35 minutes (or less)
Serves 4 to 6
3 Tbsp margarine
3 cups sliced leeks, white and light green parts
1 tsp minced garlic
6 cups chicken stock
1 1/2 pounds boiling potatoes, peeled and quartered
Salt and pepper to taste
1. In a large pot, melt 3 tablespoons of margarine over low heat.
2. Add sliced leeks and cook, stirring often, until they’re tender (about 3 minutes).
3. Add the garlic and cook for 30 seconds.
4. Add the chicken stock and potatoes.
5. Cover and simmer gently until the vegetables are tender (about 30 minutes, unless you boil it rapidly like I do–then you’re looking at about 15-20 minutes).
6. Remove from heat and use a hand-held immersion blender, or in batches in a food processor, puree the soup until it’s smooth.
7. Season to taste with salt and pepper. Add parsley or soft herbed cheese as an optional garnish.
8. Serve immediately, or reheat for later. Either way, it’s delicious.