Potato Leek Soup

Didn’t someone once say soup is good food? They were almost right. It’s great food. In fact, it makes a perfect lunch. You can make yummy deliciousness ahead of time with the added bonus that tastes better the next day. #winning!

If you like me bought a giant bag of potatoes in your prepper mania and are now wondering what to do with them, this soup will put them to good use!

Serves 4, Start to Eat time: 1.5 hours

Mise en Place
4 sprigs thyme 3 large leeks, see step 1
3 sprigs thyme 3 lbs russet potatoes, skinned and dice
1 bay leaf 12 cremini mushrooms, sliced thin
1 handful parsley STAPLES
10 chives 8 cups chicken broth
DAIRY kosher salt
4 tbs butter 10 peppercorns
2 tbs butter
1/2 cup heavy cream

1 pot, for soup
1 boquet garni bag
1 big bowl
1 stick blender
1 small skillet

Step Action
1 prepare the leaks, slice the tops and root off leaving the white and light green parts
2 slice the leak lengthwise in half, then dunk in the water, washing them free of any dirt, drain
3 thinly slice the leek
4 melt 4 tbs butter in pot on medium low heat
5 add leeks and a big pinch of salt. cook till soft
6 add stock and potatoes, bring to boil
7 meanwhile, put 4 sprigs thyme, bay, peppercorns, and parsley into the boquet garni bag, close tightly and drop into soup
8 when soup hits a boil, reduce heat to medium low and cook mostly covered until potatoes are fall apart tender (45ish minutes)
9 with about 10 minutes to go, melt 2 tbs butter in skillet over medium heat
10 add mushrooms to skillet, with 3 sprigs thyme, a pinch of salt, and a few grinds of pepper
11 cook mushrooms till done, evac to plate, throw away the thyme sprigs
12 kill heat, remove boquet garni bag
13 blend well with stick blender
14 taste, likely you will need to add salt (perhaps as much as 1 tbs)
15 stir in heavy cream
16 ladle into bowls, top with mushrooms and chives
17 serve and eat

Categories: Soup

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