Creamy Leek and Potato Soup

I've often walked by the leeks at the grocery store and thought "Hmm.  Now what could I do with those?"  Well, I finally bought some and decided that I'd give a go at making soup.

I love leek soup.  Leek soup, as far as I've ever had, is a subtle soup with a rich broth.  It can be a clear broth, a creamy soup or a more rustic soup with creamy and pieces of potato.  There is not 'right' way for leek soup to exist.

I like cream soups.  And creamy leek soup.  My hips don't love creamy soups though.  But hey, what's the fun in cooking if you can't enjoy what you make!  That's not to say that cream soups have to be fully loaded with calories.  Certainly there are ways to make it more calorie-wise, but I'm going to start with the full-blown creamy soup that makes the mouth water and the heart warm.

So, here is one of my first trips into the soup world.  Probably should have started in the fall, but heck - it's still cold around here and with Mr. Hungry looking to head back to work - a few containers into the freezer could be nice!

Creamy Leek and Potato Soup
Makes: 3 litres

5 leeks
2 Tbsp butter

2 Tbsp Extra Virgin Olive Oil

2 pieces of celery
1 large carrot
4 Yukon potatoes

1/2 small onion

2l chicken stock

1-2 cups heavy cream
3 tsp chili powder
2 Tbsp garlic powder
2 tsp turmeric
1/4 c white wine (optional)
salt and white pepper

Crispy bacon

Fresh grated Parmesan cheese

Start by taking the greens off the leeks.  You really don't want the dark green parts, so start chopping where the green looks lighter.  Chop the roots off as well.

Cut in half, and slice thin.

Put sliced leeks into a pot with cold water.  Leeks tend to get VERY dirty inside, so you want to make sure that all pieces are clean.

Dice the onion quite small.  When you drain the leeks, they can be put in the same bowl.

Peel and slice carrot into quarter rounds.  Slice as thin as you sliced your leeks.  Celery should be sliced to similar thickness.  Reserve in a separate bowl.

Peel and chop potatoes to about 3/4" squares.  Reserve in a separate bowl.

Drain the leeks and pat dry.

Heat a heavy bottomed stock pot over medium-high heat.  Add the butter and olive oil until bubbly.  When hot, toss in the leeks and onions.  Cook, stirring often until they are soft and tender - about 5-7 minutes.

Add celery can carrots, stirring often.  Feel free to add a bit more oil at this point, if the pot seems to be 'dry'.  Cook for another 5 minutes.

Using wine??  Now is the time to add the wine and simmer for about 5 minutes or until the wine has evaporated.  You're just getting the flavour here!

Add the chili powder, garlic powder, turmeric, salt and white pepper (to taste).

Reduce heat to medium and add the chicken stock.  Simmer for 15-20 minutes to let the flavours blend, stirring a few times.

Give your soup a taste as it simmers.  Now is a good time to add any spices you want to have more noticeable in your soup.  Me, I added more garlic powder and more chili powder.  Not so much as to make the soup spicy, but enough to give it a delicate warmth.

Add the potatoes and simmer on low heat for 20 more minutes, or until potatoes are soft and tender.  Again, taste your soup as the potatoes will change the flavour (give it a earthy, hearty taste) and you may want to add a bit more spice.

Now it's time to start making your soup CREAMY!!

First step is to blend (using a blender or immersion blender).  Whatever your method, be sure to use caution as your soup will be hot!

We're using a blender.  So, in order to avoid a catastrophe - we're not filling it to the top (hot liquids + blender action = volcanic explosion) and, we're going to be careful when blending.  Slow action works just fine!

Blend your soup in batches, to your desired thickness.  Want less chunks, blend more.  Want more chunks, blend less!  Or, go fancy and blend 1/2 of your soup well and leave the other 1/2 chunky.  Endless possibilities.  You may want to have an extra pot or bowl handy to deposit the blended soup into.

Return your creamed soup to the pot and simmer on low heat.

Now is the time for the cream.  Add about 1 cup and simmer until hot.  For a lower calorie soup, you can use milk, or just forgo the cream all together.  The soup is now ready to be served!

Ladle into soup bowls and garnish with crispy bacon pieces and Parmesan cheese.  Use your imagination too - some parsley, scallion slices or a delicate flavoured oil would be great too!

We're serving ours with a fresh batch of the Crispy Corn Bread we made a few weeks ago. 

On a cool night, hope you enjoy this slight yet tasty soup!

--The Cook