Monday, January 5, 2015

Potato & Leek Soup

With the colder weather upon us, soups are a great way to warm up from a cold autumn day outside raking up leaves. This one was a great hit tonight with even our 3 year old asking for a bowl of his own.

The Ingredients: Potato & Leek Soup
Makes 6 - 8 servings

2 tbsp butter
3 diced leeks
4 finely peeled and diced medium / large potatoes (I used white potatoes)
4 cloves minced garlic
1/2 cup sherry
4 1/2 cups stock (I used chicken stock)
2 tsps cumin
2 tsps sea salt
1 tsp (or more to taste) freshly ground black pepper
1 tsp dried thyme (or 1 tbsp fresh thyme)
Finely diced or grated cheddar cheese

Prep time: 10 - 15 minutes
Cook time: 35 minutes

Finely chop and clean 3 stocks of leeks. Put a stock pot on high heat for 2 minutes and add butter. Once melted, add leeks and sea salt. Reduce heat to medium (depending on stove). Saute leeks for 10 minutes stirring frequently to avoid leeks turning brown. Add 1/2 cup of stock and minced garlic. Turn heat back up to high and cook until stock is reduced (approx 3 - 4 minutes). Add sherry and potatoes along with the cumin, black pepper and thyme. Cook over high stirring frequently until the alcohol has cooked off (until no strong odor our alcohol is left). Add stock and bring to a boil. Cover and let simmer for approx 20 minutes or until the potatoes are tender. Time will depend on the type of potato used. A starchier potato will hold it's shape better.

Remove half of the potatoes and puree in a blender (HOT BLENDER WARNING! hot liquids in a blender will expand so leave room at the top, hold the top down with a tea towel and start with short bursts. Speaking from experience, you'll only learn this lesson once!).

Serve and top with cheese (if desired).


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