Homemade Potato Leek Soup

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Oh Sandy. Sandy, Sandy, Sandy. Following my foodie weekend with the family, I decided to stay with my aunt Rebecca in her midtown apartment in preparation for the hurricane. I frankly didn’t know how I would survive in New Jersey without power (and my Pop did end up losing power whereas we haven’t lost it… *knock on wood*).

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The whole weekend Bec and I slowly started realizing how bad this storm could be. We stocked up on flashlights, snacks, filled the bathtub and several pitchers and spent quality time with Lonnie Quinn, CBS NY’s weather anchor, who both scared and reassured us throughout this “hurricane.” Just to note – I had never heard or seen Lonnie, but I now love him. He takes the weather seriously and you can tell he LOVES meteorology. Interestingly, he had a brief acting career in the early 90s… he was on All My Children and another soap, Santa Barbara. A man who loves the weather and is a soap actor… perfection!

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This whole storm he had his suit jacket off and his sleeves rolled up. He was ready for war people!

Anyway, I decided to make potato leek soup – as I knew I had to cook or I’d go crazy and in case power went out soup was the best bet. We stopped by Trader Joe’s on Sunday for ingredients – the store had been picked over and some shelves were completely empty! I thought I had everything until I realized later that evening that instead of two pounds of potatoes, I had bought two potatoes…

We happened to go to an Irish pub for dinner and asked our waitress if we could buy/borrow/have four potatoes from the kitchen. She asked the chef and we left, stomachs full and potatoes in hand.

I also couldn’t find bacon at TJ’s and you need a little bacon on top of potato leek soup! So when we ordered lunch on Monday I ordered a side of bacon. Problem solved! This whole meal was very much a hurricane preparation.

Breakfast in Bed(stuy) / Homemade Potato Leek Soup

Potato Leek Soup

3 tbsp unsalted butter

4 leeks, white and light green parts only, roughly chopped

3 cloves garlic, peeled and smashed

2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces

6 cups chicken stock

1 teaspoon salt & ¼ teaspoon freshly ground black pepper

1 cup heavy cream

*Add 2 bay leaves and a sprig of thyme if available. In this instance, we didn’t have them on hand and the soup was delicious nonetheless.

Breakfast in Bed(stuy) / Homemade Potato Leek Soup

A note about preparing leeks – dirt can hide inside the leek layers. Cut them lengthwise and rinse under water, slightly fanning the layers out. Chop and rinse pieces under water or swirl in a bowl of water. The dirt should fall to the bottom. Anyway, back to the soup!

Melt butter over medium heat in a large soup pot. Add leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust heat as necessary so as not to brown.

Breakfast in Bed(stuy) / Homemade Potato Leek Soup

Add potatoes, stock, salt and pepper to pot and bring to a boil. Cover and turn heat down to low. Simmer for 15 minutes, until potatoes are very soft.

Breakfast in Bed(stuy) / Homemade Potato Leek Soup

Purée the soup with an immersion blender until smooth or use a standard blender.

Breakfast in Bed(stuy) / Homemade Potato Leek Soup

Add heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Breakfast in Bed(stuy) / Homemade Potato Leek SoupBreakfast in Bed(stuy) / Homemade Potato Leek Soup

Homemade Potato Leek Soup
 
Ingredients
  • 3 tbsp unsalted butter
  • 4 leeks, white and light green parts only, roughly chopped
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
  • 6 cups chicken stock
  • 1 teaspoon salt & ¼ teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • 2 bay leaves
  • sprig of thyme
Instructions
  1. Melt butter over medium heat in a large soup pot. Add leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust heat as necessary so as not to brown.
  2. Add potatoes, stock, salt and pepper to pot and bring to a boil. Cover and turn heat down to low. Simmer for 15 minutes, until potatoes are very soft.
  3. Purée the soup with an immersion blender until smooth or use a standard blender.
  4. Add heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
 

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