Wednesday, April 2, 2014

In the Kitchen with Jason: Potato and Leek Soup

This recipe came to be because we had a leek sitting in our fridge and Jess decided that we should use it up. She did some searching on Pinterest and found what would later turn into this recipe. We cooked it up and was surprised that it had a consistency closer to mashed potatoes than a soup. But boy, was it delicious leeky mashed potatoes, so I got out my chef hat and got to work turning the recipe into an actual soup recipe. The result was equally delicious and made such a large pot, we ate off it for a week.

  • 3.5 lbs unpeeled chopped potatoes
  • 5 cups chicken broth
  • 4 leeks diced (if you don't have enough leeks you can substitute, 1 large onion per leek)
  • 3 Tbsp butter
  • 3 cups of milk
  • 3 Tbsp melted butter
  • In a soup pot, combine the potatoes and chicken broth.
  • Put on a burner over medium heat and bring to a boil.
  • Cover and let boil for 20 minutes.
  • While the potatoes are cooking, melt 3 Tbsp of butter in a large frying pan.
  • Add the leeks (and/or onions) to the melted butter and cook for about 7 to 10 minutes (if they start to brown, you are done). 
  • Once the potatoes are done, mix in the cooked leeks, milk and melted butter.
  • Get out a potato masher and give it a good mashing. You will have a thick and lumpy soup when you are done.
A side note for those of you making recipes out there: counting potatoes is a bad idea. Potatoes vary greatly in sizes and that practice just doesn't work.

Please enjoy!

Chef Jason

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