Sunday, November 2, 2014

Creamy Potato Leek Soup

Well it's official: soup season is upon us!  It's so bizarre to me that after an exceptionally warm October, November first showed up and brought along the cool temperatures with it.  I'm pretty excited for the changing seasons, but I do wish there was more of a transition.  The fact that it already snowed in the mountains of NC is making me nervous - I feel like this year will be a cold one! 

But for now, I'm loving the crisp fall air, and thinking up some delicious  meals that will keep me warm from the inside out.  

This Potato Leek soup makes the perfect meal for a cool night.  I used light sour cream in the recipe, so it's actually surprisingly light for such a hearty, creamy soup.  

You will need an immersion blender for this recipe.  I've said it before, and i'll say it again - an immersion blender is an absolute must for soups.  It's still one of my all-time favorite kitchen tools and I use mine regularly! 

*1 tbsp. butter
*1 tbsp. olive oil
*1.5 lb. yukon gold potatoes (about 4 medium potatoes), cubed
*2 leeks
*1 garlic clove, minced
* 32 oz. chicken stock
*4 oz. (1/2 c.) sour cream
*salt, pepper
* chives for garnish

First prepare the leeks.  Halve them lengthwise and since them thoroughly under running water (dirt tends to hide in the nooks and crannies).  Roughly chop the white and light green parts. 

Heat a stock pot over medium heat and add the butter and olive oil.  Add the leeks, season with salt and pepper, and sauté for 7-8 minutes, or until soft.  Add the garlic and sauté one additional minute.  Add the chicken stock and increase the heat to high.  When the stock is boiling, add the potatoes and reduce the heat to medium low.  Simmer, loosely covered (keep the lid ajar), for 25 minutes, or until the potatoes are fork tender. Puree the soup with an immersion blender until smooth.  Stir in sour cream until it is completely incorporated.  Serve with another dollop of sour cream and chopped chives.  Enjoy! 

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