We have so many baby leeks this week; we decided to make a batch of Potato Leek Soup. Perfect for this damp weekend! This version is dairy free, but feel free to add dairy if you prefer. This soup freezes well.
4 tablespoon olive oil (or butter)
8-12 baby leeks, or 3 mature leeks – discard dark green leaves then rough chop into 1 inch lengths.
1 medium onion onion – rough chop
2 cloves garlic – rough chop
1 pound potatoes – peel and large dice
1 quart stock (chicken or veggie stock)
Herbs of your choice (parsley, thyme, etc.)
1. In a heavy soup pot, heat the oil, then saute Leeks, Onion and Garlic for about 10 minutes stirring frequently.
2. Add Stock, Potatoes and Herbs. Bring to a boil, then turn heat to low and cover. About 20 minutes.
3. Puree in the pot using a stick blender, or puree batch by batch in a regular blender.
4. Taste and adjust seasonings, adding salt and pepper to taste. Thin the soup with a little bit of water, if you like a thinner soup.
5. Serve with your toppings of choice – chives, crème fraiche, etc.
Originating in France this probably seems like a strange combination – buttermilk and watercress but on a hot, humid day like today it really hits the spot!!!
- 3 tablespoons unsalted butter
- 4 leeks, white and light-green parts only, halved lengthwise then thinly sliced into half-moons, washed well and drained
- 3 large white potatoes, peeled and cut into 1-inch pieces
- 4 1/2 cups homemade or low-sodium canned chicken stock
- 3 cups cleaned watercress leaves, loosely packed
- Coarse salt and freshly ground white pepper
- 2 cups buttermilk (or 1 cup buttermilk and 1 cup half-and-half)
Melt butter in a stockpot over medium-low heat. Add leeks, and cook, covered, until tender, about 15 minutes.
Add potatoes, stock, and 2 cups water. Bring to a boil; simmer until potatoes are tender, about 20 minutes. Cool completely; stir in 2 cups watercress.
Working in batches, puree soup in a blender until smooth. Transfer pureed soup to a large bowl. Season with salt and white pepper. Stir in half-and-half, if using; chill at least 1 hour. Add buttermilk just before serving. Adjust seasoning as needed. If necessary, thin the soup with a bit more chicken stock or water to achieve desired consistency. Garnish with remaining cup watercress leaves.
Recipe source: Martha Stewart
This dish originated in Stockholm, Sweden and is named for the restaurant Hasselbacken where it was first served.
4 potatoes about 6 to 8 ounces each I like russets for this recipe but you can use other potatoes as well
3 tablespoons butter, melted
1/8 cup fresh finely grated parmesan cheese or romano cheese
¼ cup dry bread crumbs (you can used seasoned or plain)
½ teaspoon paprika
1 teaspoon minced fresh parsley
salt and pepper to taste
Sunflower oil or vegetable oil of your choice
Other tools that are helpful but not necessary: wooden chopsticks or spoons
Preheat oven to 450° degrees F. Oil a large shallow glass baking dish with the sunflower oil. Rinse and scrub the potatoes thoroughly before using.
Cut a narrow 1/4-inch slice from the bottom of each potato – discard the slice. This will help keep the potato from rolling around. Place two long handled wooden chopsticks on each side of the potato lengthwise. You can also use a spoon. Using a sharp knife slice each potato crosswise, making 1/4-inch thick slices cutting down vertically until you hit the chopsticks or spoon. The slices should stay connected at the bottom, and the chopsticks/spoon helps keep the depth even As you finish cutting each potato, drop them into cold water to prevent discoloring. GENTLY flex the potato fans open while rinsing under cold running water. This helps to remove excess starch that may keep potatoes from fanning out. Place the grated cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended. Place potatoes in the oiled baking dish. Brush the potatoes with 2 tablespoons melted butter being sure to get butter down into the cracks of each one. Season each potato with salt and pepper to taste. Pat the prepared cheese/bread crumb mixture on top of each potato getting some down in between the cracks. Cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft. Garnish with the fresh parsley if you like! I personally do like!!
NOTES: Most recipes tell you to peel the potatoes I don’t I like the crispy skin on them!
1 medium onion, chopped
3 cloves garlic, chopped
4 cups vegetable broth
1 Tablespoon Olive oil
1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
1 cup diced celery
1 medium potato, diced into 1/2-inch cubes
2 cups kale, rinsed, stems removed and chopped very fine
1 ½ tsp dried thyme
1 ½ tsp dried sage
salt and pepper to taste
Keeping vegetables separate – Chop garlic and onions. Dice carrots, celery and potatoes. In a medium sized pot add onions “sweat” over medium to high heat to bring out natural juices. Add diced carrots and celery cooking just enough to bring out natural juices. The veggies will become translucent in color. Add olive oil and garlic. Keep stirring. Sounds like a lot of work but it really isn’t I promise! Sauté about five minutes. Keep stirring! Add broth bring to a high boil then turn heat down and simmer about 5 minutes. Add potatoes and cook until potatoes are tender, about 15 more minutes. Add kale and spices cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth. Season to taste with salt and pepper.
5 Tablespoons Butter
1 Large yellow onion – peel and chop roughly
3 large potatoes – peel if you want a pristine soup and chop roughly
8 cups chicken or vegetable broth
2 to 3 cups of kale – stems removed and chopped
2 cups of milk
salt and pepper to taste
Heat butter in a large pot over medium high heat. Add the chopped onions and potatoes. Saute until golden brown about 5 to 8 minutes. Sprinkle with salt and pepper. Add 6 cups of broth and all the kale. Simmer for 5 to 10 minutes until the kale is soft and a darker green color. Transfer to a blender or use a stick immersion blender. Puree until the soup is smooth. Transfer the puree back to pot stir in the milk and as much broth as you need to get the desired consistency for your taste. Season to taste with salt and pepper. Serve with sandwiches, hearty slices of bread
This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. The more kale you add, the more bright green your soup will be!
For a dairy free version – use russet potatoes – these are those famous idaho bakers they will thicken the soup and no need to add milk!!
Posted in Soup
Tagged greens, kale, potatoes