Potato & Leek Soup

Finally !!   
I've been dreaming of this soup since I had it at a tradeshow. To make it, I first had to conquer a fear....read about it HERE.

For the recipe.......read on.

Everything you need for this super easy recipe.

I used 3 medium sized leeks, cut off the roots, cut off the greens and peeled away the tough outer layer.

Then I sliced them all up into these little circles, honestly these were so pretty to look at through the eye of a camera. Then thinking the rings may be a little too large, I sliced them in half. I'm winging it here.....

Saute the sliced leeks in 1/2 cup of butter for about 15 minutes, don't brown them, just soften them. You can use less butter if you prefer but in my opinion, it has to be butter it just adds to the delicious richness.

Look at them all happy in their little butter bath.

Next we make the roux, fancy eh? 
Making a roux is essentially making a thickening agent for the soup. I add flour and pepper to my butter and leek mixture, stirring constantly to allow the flour to cook. Read about roux HERE.

Add 4 cups of chicken stock or use vegetable, low sodium or homemade if you like. 

When I had this for lunch at the trade show, the potatoes where sliced rather than cut up in chunks, so that's what I did....sliced 'em. Then I sliced the slices in half, that's why pictures are good, then you understand   :)

Add the potato slices.

This is where you add the liquid. I was craving this soup so badly I rushed to the store, bought my leeks and hurried home, forgot the cream. 
Oh Oh...
I went digging and found a can of evaporated milk.

Side story........

My Nana & Grandpa always used the canned milk in their tea, evaporated milk  made the tea rich and creamy. 
Tea and toast with lemon spread.............. 
I felt so sophisticated, so worldly and so grown up, as grown up as a 8 year old can feel. Now, I always keep a can on hand so that when I feel like indulging and revisiting that little girl, I'm able to. I then imagine sitting at the linen covered table sipping tea from a green milk mug, my Nana impeccable, with matching nail polish and lipstick, earrings and a necklace and the lingering fragrance of  ivory soap. Grandpa with his white undershirt, and green work pants with a crease so crisp he would pass any military inspection. His brown leather belt and slippers, freshly shaven smelling clean and outdoorsy. That's how I remember them, calm, relaxed, full of love with patience of gold. I miss them xoxo

Ok.....  thanks for allowing me to drift away there, let me wipe away my tears and lets get on with the recipe....sniff sniff...

Now everything is in the pot and all we need is a little patience to allow the flavours to blend and the potatoes to cook. Let it gently simmer for about 30 minutes or so.

 I mash it ever so slightly, I want it thick but still nice big potato slices. You can mash, not mash or do the monster mash.... sorry, I make myself giggle.

POTATO & LEEK SOUP

serves 6-8

INGREDIENTS:

1/2 cup butter                              3 medium leeks sliced
4 cups of chicken broth            1 heaping tablespoon of flour
6 medium potatoes sliced        salt & pepper to taste
2 cups of evaporated milk, or half & half or milk if you prefer it thinner.

DIRECTIONS
1. In a large pot, melt butter over medium heat, add leeks and cook until tender stirring frequently. Approximately 10-15 minutes.

2. Add flour & pepper to the butter & onion mixture, stir and continue stirring until flour has a chance to cook. Approximately 5 minutes.

3. Pour broth in to onion/flour mixture and stir the incorporate flour.

4. Add potatoes and bring to a boil.

5. Reduce heat, add milk and allow to simmer for approximately 30 minutes until potatoes are tender. Season with more pepper and salt to taste. 

Printable recipe below

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