My third guest post is very dear to me, because Alice from Hip Foodie Mom is a special blogging friend.
Besides the obvious, extremely talented blogger, cook, photographer and life juggler in general, she is as sweet and reliable as they come. A true friend. The kind that makes my top 10 food blogger’s list of people I want to meet as soon as I have the chance. Which I hope will happen in the near future.The fact that she made a leek and potato soup is another happy coincidence. It’s in my top three soup favorites of all times, together with gazpacho and roasted beet soup, but she didn’t know that. I like to think it’s because we were meant to meet through food and become friends, and be comfortable with each other to ask for help when we need it, even though we’ve never met face to face.
Hello Vintage Kitchen readers!
|You can jazz it up with sauteed mushroom and creme fraiche too!|
LEEK AND POTATO SOUP
Yield 4 servings
- 2 tablespoons olive oil
- 1 lb potatoes; peeled and roughly chopped
- 3 large leeks (washed and thinly sliced; you only need the tender white and light green parts of the stem)
- 6 cups chicken or vegetable stock (or a mixture of both; use whatever you have)
- 1/2 cup heavy cream
- 1-2 tablespoons freshly-squeezed lemon juice
- kosher salt and pepper; to taste
- 1/2 cup Creme Fraiche for garnish
- about 1-2 cups sautéed, cooked mushrooms; chopped for garnish (I highly suggest Cremini or Portobello mushrooms for this)
- 1/3 cup fresh chives; minced
Special equipment suggested: an immersion or hand blender
- In a large stockpot or dutch oven, heat the olive oil over medium heat.
- Add the sliced leeks and chopped potatoes and cook until the vegetables have begun to soften and brown slightly, about 5-10 minutes.
- Add the chicken or vegetable stock and bring to a boil.Reduce the heat to low and simmer for about 30 -35 minutes or until the vegetables are tender and soft.
- Blend until somewhat smooth using an immersion or hand blender; I like a little chunkiness in my soup so I didn’t blend it all I left a few potatoes chunks.
- Add the heavy cream and season with salt, pepper and the lemon juice.
- Serve and garnish with the mushrooms (if using), crème fraiche and minced chives. Mix and enjoy!