Monday, November 21, 2011
Potato Leek Soup
Fine. So she won't win any beauty pageants, but she sure is nice and comforting...like a Snuggie.
(No, I don't own a Snuggie...and no, there isn't a photo of me out there wearing an electric blue one sitting by a roaring fire, sipping red wine...) (I dread the day that thing finds me on facebook...)
I took well over a hundred pictures of this soup.
It started out in a white bowl, then a yellow bowl, then tea cups. It went outside, back inside, on the floor and at one point was even precariously positioned on the edge of the living room window (...a little potato soup smudge on your silk Pottery Barn drapes adds character right?)
So two things confirmed:
1.) It's difficult to photograph Potato Soup.
2.) I'm completely nuts.
Potato Leek Soup
2 T. Butter
2 large Leeks, whites and pale green parts only, sliced and rinsed well
4 large Idaho Potatoes, peeled and diced into cubes
4 cups chicken stock
1/2 cup heavy cream
Salt and pepper to taste (I used white pepper)
2 teaspoons White Truffle Oil (optional)
Fresh chives for garnish (optional)
In a large pot with a lid, melt down your butter and add your leek. Saute leek until soft, about 8 minutes. Add potatoes and stir together well. Add stock and bring to a boil. Once boiling, turn down heat to a simmer and cover pot. Continue cooking for 20-30 minutes (until potatoes are tender). Carefully blend soup in the blender (or use an emulsion blender) and puree to a desired consistency. Stir in the cream, salt and pepper to taste. If using white truffle oil, stir it in at the very end before serving. Garnish with fresh chives and serve with homemade croutons or crusty bread.