Potato Leek Soup

This is another favorite in our house, however, have had to change it up a bit since we have a vegetarian.

You will need the following ingredients... (this will all vary depending on how big of a batch you want to make). This recipe will make about 8-10 servings.

6 large potatoes (use either Russet or Yukon Gold)

1-2 Leeks (you don't want to use the top greens...they are too tough, so use your judgement)

2 Quarts of Veggie broth (can use chicken also)

1 1/2 cups of half and half

4 tablespoons of butter

2 Tablespoons of Olive oil

2-3 cloves of garlic

Salt and Pepper

Onion powder

OPTIONAL

Shredded cheddar cheese

sour cream

You will start with getting prepped. A large pot of cold water for the potatoes and a bowl of cold water to rinse the leeks in.

Cut the hairy bottom of the leeks off and then the rough green tops. Slice the leek lengthwise and then into half moon shapes. They don't have to be too fine, because you are going to use either a food processor or blender later on. These need to go into the bowl of water and you will need to massage them a little. You want to get the grit out of them. Leeks have ALOT of dirt in them, so this process is very important. Let them sit in the water while you are getting the potatoes ready...when the potatoes (next step in the blog) are in the water, you want to get some paper towels or a dish towel and take the leeks out of the water. Spread them out so that they can dry while the potatoes are cooking.

Next is the potatoes. You should already have the pot of cold water waiting for the potatoes, so all they need is to be sliced. You want to cut them as if you were making home fries....about the size of a quarter. Put them into the cold pot as you cut them. Then place them on the stove and turn them on high with a lid on the pot. Once they come to a boil, turn the burner off and let it cool. Fork test them every once in a while during the cooling process (pull one out and stick a fork into it...if it is a little firm yet releases from the fork easily, they are DONE). That is when you pour them into a strainer and let them wait for the next step.

Chop up your garlic (once again, don't really worry about the size, because these also will be in the food processor or blender).

Onto the leeks.... Put your butter and olive oil into the pot that you boiled your potatoes in. Let it melt a bit and then put in the leeks. These need to cook about 15-20 minutes....You can go higher with heat if you want, however I just go with MED. They need to be pliable, translucent, and a bit carmelized. It is all about flavor. Once the leeks start to get to that point, then add in your garlic and let it go about another 4-5 minutes. Don't let the garlic get too brown....it gets bitter. :(

While you are waiting on your leeks and garlic, go on and start heating up your veggie broth. Don't worry about the potatoes, they will be perfect for what you are about to make. I have used a boxed veggie stock, I also have a wonderful veggie paste that a great friend (Thanks Heather) gave me that I add to water, or just veggie bouillon! Use the above amount...More is better than less.

Here is where it can bit tricky. When the leek and garlic mixture is done, it needs to either go into a food processor or blender, along with about 1 cup of the stock. It is going to be hot, and so is your stock/broth. Only add enough to get the leek mixture blended. The fact that it is hot means that it will expand while processing.

If you are using a food processor, the lid needs to be tight, however hold a towel over the area that would normally push food down through...pulse until it isn't splashing everywhere and then let 'er rip. Using a blender??? Kinda the same thing. Put the lid on but keep the little top cap off and hold the towel over until it isn't going all over the place.

Once fully blended, add to the pot that you boiled the potatoes in and made the leek base in. Keep it on a low heat, because now we are moving on to the potatoes.

Blend these the same way as the leek base. Add half of the boiled potatoes with stock....blend, add to the leek base in the pot and then repeat with the rest of the potatoes and stock.

After getting everything blended and into the pot, you need to add the half and half. Stir quickly and bring up to a boil so that it can thicken and then pull it off the heat so that you can enjoy. You may have to add more stock or half and half. It's about feeling your food and the love that you are putting into it!

You can add whatever seasonings that you may want. You already have a great starting point. Taste to see if there is a need for salt, pepper, maybe cayenne....maybe cumin? This is basically a baked potato soup with endless possibilities.

We fix it up with some sour cream, chopped bacon, and cheddar cheese. Make it your own....that is what cooking is all about!