On most days, I will freely admit that I have drunk The Kitchn’s koolaid. I love their blog and generally find it packed with fresh ideas, interesting ingredients, kitchen wisdom and great design. So, imagine my horror when I came across this post. To even suggest that Potato and Leek soup is not loved by all of humanity…I could barely read on. OK…I am being a bit melodramatic, but I do really love this soup. I believe it is a combination of its mellow flavours and some pleasant childhood memories. It might also have something to do with my deep love of potatoes. Regardless of the reason, I thought I would share my take on this winter classic with you. I find the slow roasted garlic really adds the flavour.
Creamy Potato & Leek Soup
makes a lot
- 6 big potatoes (I generally use russet)
- 3 leeks, washed – white and light green parts only
- 3 ribs of celery, chopped
- 6 c. organic chicken stock
- coarse salt and fresh ground pepper
- 1 c. low-fat sour cream
- 1 Tbsp. flour
- 2 c. milk
- 1 head of garlic
- glug of olive oil
SUGGESTED TOPPINGS to further jazz this up: sauteed pancetta, grated Gruyere cheese, a drizzle of herb-infused olive oil, diced red peppers and scallions, roasted pumpkin seeds, crumbled sausage (cooked of course) and so on and so on.
1) Turn on your oven to 350 degrees. Turn a head of garlic on its side and chop off about a half inch from the top. Place the garlic on a piece of foil and drizzle it with olive oil and give it a pinch of salt. Wrap up the garlic into a little package and pop it in the oven for about 30 minutes. Unwrap the foil and allow the garlic to cool.
2) Peel your potatoes and chop into relatively uniform cubes, about 1 inch around. Chop up your celery and leeks into half moons. Toss it all in a large pot and add 6 cups of stock, a good pinch of coarse salt and some fresh ground pepper. Cover the pot and simmer away until your veggies are fork tender.
3) Remove your veggies from the heat. Take a potato masher and give it a good go. You want the mixture to be mashed up, but not silky smooth; a bit of chunkiness adds to the character.
4) In a small bowl, mix the sour cream and flour together. Add this mixture to the veggies and give it a good stir. Return the pot to low heat and add the milk (if you find your soup is still too thick, feel free to add more). Allow the soup to cook for about ten minutes or so, until it is heated through.
5) By now, your garlic should have cooled completely. Squeeze it out of its papery skin and into a small bowl. Use the back of a fork to mash it up. Add it to the soup and give it really good stir. Top with whatever you have decided upon and enjoy.
I like to serve this with a nice arugula salad…it’s peppery taste compliments the mellow tone of the soup nicely.