Potato Leek Soup

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Growing up in the bitter cold of Chicago, even the walk from the car to the house sets a deep chill in your bones. Nothing can take that chill off, not a sweater, not socks…nothing save for a shot of whiskey or a bowl of hearty potato soup.

For a few years growing up, my mom would bring a huge caldron (yes, a caldron) of potato soup to my grandma’s house for Christmas Eve. It made you feel warm, loved, cozy, and most of all in the holiday spirit.

This New Years Day I craved that same sense of comfort all the way West in San Diego. When I couldn’t get my hands on my mom’s recipe, I improvised!

Ingredients:

6 lbs Organic Russet Potatoes, peeled and quartered
2 Tbs Grass-fed Butter
7 stalks Celery, chopped
1 large (or 2 medium) Yellow Onion, chopped
2 large leeks (white and light green parts only), washed well and chopped
1 head Garlic, chopped
4 32-oz Organic Chicken Stock or Bone Broth cartons
3 Tbs Better than Bouillon Roasted Chicken Bouillon
3 Tbs Dried Parsley
2 Tbs Ground White Pepper
Chopped Chives, optional
Grated Cheddar Cheese, optional

Preparation:

Heat butter in the largest soup pot you can find (mine is 5 gallon), over medium heat. Once butter stops sizzling, increase heat to medium-high and add onions, leeks, and celery. Cook, stirring often, until onions are translucent but not brown. Stir in garlic and cook for 2 more minutes – do not let garlic brown or burn.

Add potatoes, chicken stock/broth, bouillon, parsley, and white pepper. Stir well to combine. Cover with lid, increase heat to high, and bring to a boil. Reduce heat to a medium simmer (large bubbles but not over-boiling). Cook for 1 hour, stirring occasionally.

Remove lid and remove from heat. Blend with immersion blender (or puree in batches in a food processor and return to pot). Reduce heat to the lowest setting and simmer for 30 minutes.

Serve with chopped chives and grated cheddar cheese.

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2 Comments Add yours

  1. chefkreso says:

    This one is a must-try!

  2. mistimaan says:

    Nice recipe

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