Both Patrick and I have been feeling under the weather for the last week or so. It has been nothing serious - just a cold, but still annoying. I have made leek and potato soup before, but I have always used a recipe, normally from The Joy of Cooking. Last week I came up with this version, and it was so good, almost better than the chicken noodle soup that I made the next day! I was kicking myself for not writing down the exact measurements so I could give them to you. Even though I am feeling better, except a cough that is hanging on for dear life, I wanted to make it again so that I could share it with you. Now I will be honest, the soup doesn't taste quite as delectable as it did last week, but it is still very soothing. Especially with the weather not supposed to be getting out of the teens for most of this week!
Now I know that leeks are not a vegetable that everyone cooks with often. They are used a lot in French and Belgium cooking. I have a friend, Cecile who is from Belgium and she was sorely upset because the local grocery store didn't have leeks! Patrick and I were lucky enough to visit Belgium in October of 2007 and the picture gracing this post is of Brugges. I was originally going to have a picture of the soup bubbling away on the stove, but after looking at the picture ... well, I thought a picture of Belgium would be better!I was going to take a picture of the soup bubbling away, but it is not the prettiest thing I've ever made, so I decided to use a picture that Patrick took when we were in Brugges, Belgium in October of 2007.
I am using a spice that I get from Penzeys Spice, a fantastic company that I have ordered spices from for years. When we first got to St. Louis we were driving around trying to get used to the city, and I was so happy because they have an actual store! If you need spices, this is the place to get them from. Not only are their spices usually less expensive than the grocery store, but they are better! Here is a link for anyone who may want to look around. They also have good recipes online. http://www.penzeys.com/cgi-bin/penzeys/shophome.html
Leek and Potato Soup
One thing I probably should tell you about leeks is that they are filthy. You have to clean them very well, unless you like to have dirt in your soup. The best way that I know how to clean leeks is by cutting off the ends and the green stems. You will only use the white and yellow part of the leek. I slice them in half lengthwise, then slice the leeks into half moons and swish them in a large bowl of cold water. It is best to rinse them at least twice.
1 tablespoon butter
2 tablespoon olive oil
2 cloves garlic, minced
1 onion, finely chopped
2 leeks, thoroughly cleaned and chopped *See note above
6 medium potatoes, peeled and chopped into bite size pieces
6 cups water, chicken or vegetable stock (I used water, but added 4 teaspoons of chicken stock base)
3 tablespoons Sunny Paris seasoning from Penzeys Spice (you can leave this out and the soupwill still be very good)
salt and pepper to taste
In a large dutch oven or soup pot over medium heat, add the butter and the olive oil. When the butter has melted, add the garlic and onion and let the onion soften. Stir in the cleaned leeks and cook, stirring occasionally until tender, but not browned. Add the potatoes and the water or stock, the Sunny Paris seasoning and a touch of salt. Simmer until the potatoes are tender. Taste and adjust the seasoning. If you would like, you can either mash some of the potatoes with a potato masher or puree the soup for a completely smooth finish.
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