Saturday, August 31, 2013

Potato Leek Soup

We got potatoes and leeks in our CSA portion this week, along with a recipe for potato leek soup.  Since Eric just got his wisdom teeth out, soup definitely fit the bill for a weekend meal.  Whenever I make soup, I like to freeze half of it for a meal on a busy weeknight later on or to give away to a friend.
 
 
Ingredients:
2  leeks
2  bay leaves
4  sprigs fresh thyme 
3T butter
4  strips bacon, chopped 
1/2 C dry white wine 
5 C chicken stock
1 lb potatoes, peeled & diced
1 1/2 tsp salt
3/4 tsp white pepper 
3/4 C heavy cream

Peel & dice potatoes.


Slice leeks lengthwise, rinse & then chop crosswise.

Melt butter in dutch oven over medium heat.

Add bacon, cook for about 5 minutes.

Add leeks, cook approximately 5 minutes longer.  At this point it smells delicious and you may want to eat it right then.


Add white wine, bring to a boil.

Add chicken stock, bay leaves, thyme. potatoes, salt & pepper and bring to a boil.


Reduce heat to simmer and cook approximately 30 minutes longer, until potatoes are soft.
Remove thyme and bay leaves. 
Blend with immersion blender.
Add cream, stir together.

Serve warm with a sprinkle of shredded cheddar cheese on top.

 Tip for freezing soups - 
I used to just put soup in a gallon freezer bag and freeze it any which way.  But a few years ago my Aunt Norah told me that she always lays the bag on a baking sheet.  When you freeze the soup in a gallon bag on a baking sheet it is easy to stack in your freezer.


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1 comment:

  1. awesome tip about freezing the soup! thanks!

    ReplyDelete