Thursday, December 11, 2008

Recipe of the Week: Potato Leek Soup

I've been craving soup lately! I've come across several yummy potato recipes and mixed them all together. This one sounds perfect along side some crusty bread and a glass of Chardonnay.

Potato Leek Soup

2 Tablespoons Olive Oil
4 Leeks, cleaned and green parts remove - chop fine
1 Small Shallot, finely diced
2 Carrots, peeled and diced
2 Celery Stalks, diced
3 Cloves Garlic, grated (this is my new favorite way)
6 Yukon Gold Potatoes, skinned and cut into cubes (Brian would probably prefer red potatoes)
1 Teaspoon fresh Thyme
8 Cups Chicken Stock
Salt & Pepper
2 Cups Heavy Cream
Sour Cream, for garnish (optional)

1. In a large stock pot over medium high heat add the olive oil and leeks and cook until softened, about 5 minutes. Next add the shallot, carrots, celery, grated garlic, and salt and pepper, continue cooking until just softened, about 8 minutes more.

2. Add the potatoes, fresh thyme, and chicken stock. Bring to a simmer, turn down heat and continue to cook until all the vegetables are very soft, about 30 minutes. Remove the soup from the heat and use a handheld blender (food processor or blender) to puree. If using a food processor or conventional blender please work in small batches then return the soup to your soup pan.

3. Add the heavy cream and bring to a simmer, season to taste with salt and pepper.

Serve with a tablespoon of sour cream (thyme sprig for garnish).