10 January 2015

Potato Leek Soup

This weekend the NFL playoffs are in high gear.  I am torn between two teams, my hometown team (Go Pack Go!) and my current home team (Sea-HAWKS!) .  For this weekend at least, I can cheer both of them on as they work toward the division championship.  But when they both win --because let's face it, that is totally going to happen-- and end up playing each other next week, I am in a bit of a pickle...

...with my co-workers that is!

You getter believe I know which jersey I am wearing next weekend in their inevitable playoff rivalry.  Number 52, you hunky Clay Matthews, are going to be adorned proudly on my 5 foot nothing frame, along with my cheesehead.   This girl is going to represent.

Despite the inevitable trash taking rivalry that is going to go on all next week, I still plan to bring some Potato Leek Soup to watch the game.  This version has just the right heat, and by adding the ingredients in layers instead of all at once, the flavours are brightened to tailgating perfection.

  • 2 Leeks (about 1 1/2 lbs)
  • 1/2 stick Unsalted Butter
  • 6 fist sized Yellow Potatoes (about 3 lbs)
  • 6 cups Vegetable Stock
  • Kosher Salt, to taste
  • Cayenne Pepper, to taste

In a large pot melt the butter so it covers the entire bottom.  

Chop the leeks into small slices, and add them to the butter mixture.  Never cut or cleaned a leek before, follow these instructions: How to Cut and Clean a Leek.  Cook until they soften and release some of their flavor, but before they brown.  Should cook about 12-15 minutes on medium heat.

While the leeks are cooking, peel and slice the potatoes into small even size pieces so they cook evenly.  Pour in the vegetable stock and bring it to s simmer.  Cook until the potatoes soften, which should take about 20 minutes.  

Using an immersion blender, smooth the soup out before seasoning with kosher salt and cayenne pepper.  Add a teaspoon of each, taste, and then season in the same manner until the desired flavoring.

Pairs well with a dollop of Crème fraîche and Pita Bread for a side.