So after a weekend in New Orleans we needed something a little, um, well, less larger than life which could be heated up quickly for the many (many) gym nights we’re going to need this week. The cupboards were looking a little bare, not quite Old Mother Hubbardish, but I did have a big bag of potatoes and a couple large leeks. Soup time.
One kitchen essential I’m wondering how I ever did without is the stick/immersion blender. Cheryl had one, so I kind of inherited it when we were married. I may have said this before but it’s really great for making pureed soups. No need for doing batches in the food processor, just stick this baby into the pot and let it blend. You get a great soup in minutes and much less of a hassle. Seriously, this is a great kitchen tool and everyone should have one, which is why I’m designating it a Kitchen Essential for anyone who makes soup. I can’t believe I never bought one for myself. Oh the soups I could have been making!
Anyway, this soup is pretty simple. In the time it takes to cook the potatoes you’ve got soup. While the potatoes are cooking you can sauté the leeks and carrots, then plop them all in a pot and slowly add back the reserved cooking liquid until you get to the thickness/consistency you want. This recipe is most definitely an oversized one, you’re going to get at least 3 quarts of soup here, but you can easily halve it by cutting back on the potatoes and leeks.
Pureed Potato and Leek Soup (servings: a lot!)
- 4 lbs Yukon gold potatoes
- 2 large leeks, cleaned and sliced
- 2 carrots, small dice.
- 2 Tbs butter
Wash and peel your potatoes. Cut into evenly sized pieces and put into large pot of salted water, between 3-4 quarts. Cover, bring to boil over med-high heat. Cook until tender. Drain and reserve liquid.
While waiting for the potatoes to boil heat a large sauté pan and melt the butter over med-high heat. Add the carrots and sauté for 5 minutes. Add the leeks. Sauté for 5 minutes. Cover pan and cook until carrots are tender, about 5 more minutes.
Take your sautéed leeks and carrots and add them to the cooked potatoes. Using your reserved potato water pour 4 C back into the pot with the leek/carrot/potato mixture. Start pureeing with your stick/immersion blender. Keep adding more liquid 1 C at a time until you reach the consistency you desire. (I used almost 8 C total) Salt to taste. Garnish with some chives, parsley, some grated cheese, or whatever you think would go well with potatoes.
Side Roam: If you don’t have an immersion blender (get one) you can use a food mill or ricer on the potatoes. Your soup won’t feel as “creamy” and will have solid leeks and carrots but will still taste good. Run the potatoes through the ricer/food mill after cooking, then add the vegetables, then mix in the liquid.