I used to make potato soup with just onion, milk and potatoes…this recipe is has evolved dramatically, and so has the flavor. I love the subtle onion taste that the leeks leave, and with the addition of the celery and carrots, it really kicks up the flavor dramatically. On top of this, when you cook the vegetables in chicken stock and then puree them into a nice thick creamy soup, it makes it simply sinful. This recipe is a little unusual for potato soup, but I must insist on the use of the carrot and celery as it adds so much flavor, although it does change the color from a perfect creamy white to a lightly yellow tint, it’s worth the sacrifice. If you want a more hearty soup, skip the blender and serve it as a rich, chunky vegetable soup.
Potato Soup
2 Tablespoons Olive Oil
4 Leeks, thoroughly cleaned green parts remove, and finely chopped
3 Carrots, peeled and diced
3 Celery Stalks, diced
2 Cloves Garlic, Finely Minced
6 Russet Potatoes, skinned and cut into ¾ inch cubes
1 Teaspoon Dried Thyme
8 Cups Chicken Stock (Or vegetable stock for a vegetarian soup)
Salt & Pepper
2 Cups Heavy Cream
Bacon, for garnish (optional)
In a large stock pot over medium high heat add the olive oil and leeks and cook until softened, about 5 minutes. Next add the carrots, celery, and garlic, and a good pinch of salt and pepper, continue cooking until just softened, about 5 minutes more. Next add the potatoes, thyme, and chicken stock. Bring to a simmer, turn down heat and continue to cook until all the vegetables are very soft, about 30 minutes or so. Remove the soup from the heat and use a stick blender to puree the vegetables into a fine smooth soup. Add the heavy cream and bring to a simmer, season to taste with salt and pepper. To serve, pour into bowls and add a generous amount of crispy bacon bits. If you are making this a vegetarian dish you can garnish with some fresh green onion, chives, or thyme.
Potato Soup
2 Tablespoons Olive Oil
4 Leeks, thoroughly cleaned green parts remove, and finely chopped
3 Carrots, peeled and diced
3 Celery Stalks, diced
2 Cloves Garlic, Finely Minced
6 Russet Potatoes, skinned and cut into ¾ inch cubes
1 Teaspoon Dried Thyme
8 Cups Chicken Stock (Or vegetable stock for a vegetarian soup)
Salt & Pepper
2 Cups Heavy Cream
Bacon, for garnish (optional)
In a large stock pot over medium high heat add the olive oil and leeks and cook until softened, about 5 minutes. Next add the carrots, celery, and garlic, and a good pinch of salt and pepper, continue cooking until just softened, about 5 minutes more. Next add the potatoes, thyme, and chicken stock. Bring to a simmer, turn down heat and continue to cook until all the vegetables are very soft, about 30 minutes or so. Remove the soup from the heat and use a stick blender to puree the vegetables into a fine smooth soup. Add the heavy cream and bring to a simmer, season to taste with salt and pepper. To serve, pour into bowls and add a generous amount of crispy bacon bits. If you are making this a vegetarian dish you can garnish with some fresh green onion, chives, or thyme.
Can I have a bowl? Please? This is my kind of soup - you know how much I love potatoes. Excellent recipe Jason.
ReplyDeleteThe lychee martini looks fab too.
Funnily enough, I was going to say that this looks like my kind of soup, but Pam beat me to it. It does, though. It sounds creamy and delish. Great job!
ReplyDeleteLove the addition of sweetness from the leeks!
ReplyDeletei was totally wondering what gave that soup its color. carrot! who would've thunk it. i think you could be right on there - adding it would definitely put a bit of sweetness in there. i'll give it a try next time.
ReplyDelete