Monday, March 15, 2010

Potato Leek Soup

Well, St. Patrick's Day is coming up! And like I am sure most of you, I do enjoy celebrating in my own way...

No that does not mean I get drunk as a skunk, nor do I drink (ugh) green beer. But I did come from a college town where St. Patrick's Day celebrations started at 9 AM and the bars opened that early!

But how I like to celebrate is with some good food, inspired by St. Patricks day. And now I will share one of my favorites with you!

Let's get started, shall we?

Really the thing you may have the hardest time finding here is your leeks. I found them at Target, and for this entire bunch of four it was $3.99. Now your mileage may vary but I found that to be very worth it!

Now first, go ahead and get out your large stockpot.

Then heat 2 Tablespoons of the olive oil on Medium heat.

Be careful here though! Olive Oil has a a very low smoke point, so if you let it heat up too much you are going to have a kitchen full of smoke.

It will slightly start to sizzle and pop. Then you will know it is ready!

In the meantime, go ahead and cut up your 4 leeks.

Yes. I use the bottom part of the leek.

Leeks are essentially giant onions. They're just a bit more mild in flavor and need a good wash since where they grow is pretty sandy.

Now since this is a soup, you can use the leafy green part as well, I just choose not to.

Go ahead and cut this similar to an onion. Top and bottom off, cut in half, then cut each half in half and chop.

This can be a very rough chop. You are going to blend this later.

Now, go ahead and throw your leeks into your heated olive oil and cook, stirring occasionally, for 5 minutes.

Or at least until they are tender!

Now go ahead and throw in your 5 cups of water...

Your 4 cut, peeled and quartered potatoes...

3/4 teaspoon of salt (You can use up to a full teaspoon here if you prefer)...

And 1/2 teaspoon of black pepper.

Go ahead and bring it to a boil. Then cover and reduce your heat to medium low... and walk away.

Go drink a green beer if you must.

After you have let it simmer, let it rest and cool for 10 minutes.

It will then look like this...

Nice and cooked down!

Now go ahead and get out your blender and in batches put it in and liquefy!

Pour into another bowl until all the soup is blended...

And then pour back into your stock pot, on medium heat.

Now here, go ahead and mix in one full container of cream cheese, cut into cubes.

And then go ahead and mix until all the cream cheese is completely melted. This is going to really lighten your soup and make it super creamy!

Then go ahead and pour in your 1/2 cup of milk, and let the soup come up to heat!

Serve it up! Top with some chopped chives and enjoy!

After all... it is St. Patrick's Day!

Potato Leek Soup

2 Tbsp. olive oil
4 large leeks
4 large russet potatoes, peeled, cubed (about 4 cups)
1-1/4 qt. (5 cups) water
1 tsp. salt
1/2 tsp. black pepper
1 pkg. Cream Cheese, cubed
1/2 cup milk
1/4 cup chopped fresh chives
make it!

Heat oil in large stockpot on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium-low 15 to 20 min. or until potatoes are tender. Cool 10 min.

Add leek mixture, in batches, to blender; blend until pureed. Return to stockpot. Whisk in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly.

Add milk; cook until heated through, stirring occasionally. Sprinkle with chives.

Serves 8.

1 comment:

  1. The bars now open before 6. Donny was up and out the door before I even got up for work last year :-/

    I'm also noticing that you make a lot of recipes I think Donny would like...He would like this too.


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