When the weather starts to hit 20 degrees with 30mph winds, winter is upon us. And with it, comes slow cooked meat and hearty soups to warm not only your soul, but your freezing toes as well. One of our favorite soups this time of the year is the classic Potato and Leek. With creamy potato and the pleasant aroma and sweet flavor of leek, this soup will be your go to winter dish for the many cold nights ahead!
2 large Yukon Gold potatoes, or 4 medium, peeled and cut into equal chunks
3 medium-sized leeks, split length wise, washed well, and chopped
1 large garlic clove, roughly chopped.
2 tablespoons butter or olive oil
6 cups organic vegetable or chicken stock
Salt and pepper to taste
1 teaspoon chili flakes (optional)
Crispy Brussel Sprout garnish (optional, recipe to follow)
Potato and Leek Soup:
1. Place a large stock pot over medium heat and place the butter or olive oil in to melt.
2. Add leeks to pot, stirring constantly, about 10 minutes. Keep an eye on these, you don’t want them to brown!
3. Meanwhile, give the garlic a rough chop and add to the leeks and cook until fragrant.
4. Add potatoes to leeks and garlic.
5. After about a minute of everything in the pot together, pour in the 6 cups (1.5 quarts) of stock.
6. Bring ingredients to a boil then immediately reduce heat to a simmer. Cook until the potatoes are fork tender, about 20 minutes. Season to taste with salt and pepper.
7. Puree mixture with an immersion blender or Vitamix, add more stock for desired consistency, adjust seasoning to your preference.
8. Add Crispy Brussel Sprouts if using.
Crispy Brussel Sprout topping:
1. Use a grater, or knife, to shred the brussel sprouts.
2. Cut bacon or smoked ham into small chunks and place in a hot skillet.
3. Cook bacon to render the fat, remove bacon once crispy and discard the back grease, leaving about a teaspoon in the pan.
4. Place brussel sprouts in pan and cook over low heat for 10 min. We want to crisp these up, keep an eye on them so they don’t burn!
5. Once brussels are crispy, return bacon in pan and add Sherry vinegar. Cook down until vinegar has evaporated. Add zest and toss.
6. Serve atop the soup for a nice texture or on the side.