There’s something about potato soup. Any variation of potato soup. It’s comforting, warming, indulgent and oh so delicious.
When I’m in the mood for potato soup and feel little giving myself a treat (and a night away from watching caloric intake!) I usually spoil myself with a cheesy, bacon filled cream of potato soup.
But this Friday, I’ve used all the vegetables from last weekend’s farmer’s markets except for one sad, lonely leek and some brussels sprouts. I’ll be restocking at the farmer’s market over the weekend (my two favorite in San Francisco are the Saturday Fillmore & O’Farrell market and the Sunday market at Divisadero and Grove and, yes, proximity to home is a factor), so I’m going to use the rest of last week’s produce by making Potato and Leek soup as the starter for our dinner of mustard and thyme chicken thighs and garlic brussels sprouts.
Since this potato soup has none of the butter, cheese and bacon I would use in my more indulgent soup, I guess I won’t feel bad having seconds!
This ended up making about 4 large servings, and was a perfect companion to chicken and vegetables for dinner, and equally delicious the next afternoon with a salad.
- Leeks, white and light green parts sliced (the leeks around me are huge right now, so I got 2 1/2 cups of sliced leeks)
- Baking potatoes, peeled and chopped – use an equal amount to the leeks, so in this case, 2 1/2 cups of potatoes.
- 5 cups of water
- Heavy cream to your taste
- Sour cream
- Sliced the leeks and peel and chop the potatoes
- Put into a pot with a generous bit of salt (I probably useabout2tsps)
- Bring to boil, then cover and simmer until the potatoes are soft
- Let cool, then transfer to food processor and puree in batches
- Return to the pot and reheat
- Stir in the heavy cream if you’re using it (remember a little goes a long way) and serve
- Garnish with a little sour cream and chives or green onions