Tuesday, April 26, 2011

Potato Leek Soup!

Oh how I love Potato Leek Soup! It's in my top 5 for comfort food! I came across THIS recipe and it's my base for the soup.
A few tips for cooking with leeks. First, sometimes they are found in the organic section only. (this is where they are at Henry's.)

This is what they look like

You place chopped, diced leeks in a BIG bowl of cold water. Swish it around. They are really dirty and this is the best way to wash them.

See all that dirt left!

Potato Leek Soup
2 Leeks- sliced
2 cloves of minced garlic
4-cups of broth- I use chicken, vegetable could be used too
1TBS of cornstarch
4 cups of peeled and diced potatoes
1 cup half n half
1 cup milk (or cream- depending on how low in fat you want your soup)
1 package of diced pancetta
Salt, pepper, and paprika to taste
Olive Oil

First add a swirl of olive oil to a large skillet. Heat that to medium. Add in the sliced leeks and garlic and saute until leeks are tender.

Pour broth into a large pot and add cornstarch before turning on the heat. Add potatoes and then turn on heat to medium high. Add leeks to broth. Bring to a light boil.

In the saute pan you used for leeks, dump in the pancetta and brown slightly to your desired crispness.

I like to put my pancetta on a paper towel after to soak up some of the fat/oil.

Then put it in the pot with potatoes and leeks. Boil until potatoes are done. About 30mins from when pot started boiling, depending on your size of diced potatoes.

Add milk and half n half. Then ENJOY!

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