Tuesday, February 17, 2009

You say potato I say potahto

Actually I say potato too...I don't think anyone says potahto. I do however say tomahto because I live in England and when you say tomato they look at you funny. Anyhoo, the reason I am mentioning potatoes today is because I'm posting a recipe (guess what's in it?) over on Kim's blog. Kim is hosting a recipe exchange every other Wednesday so be sure to visit her blog and get in on the fun. Today's theme is soups and stews so I'm sharing one of my favorites....

Hearty Potato and Leek Soup

Let's start with the ingredients...

3-4 Tablespoons butter

3 medium/large leeks, thinly sliced (leeks need to be washed very well)

1 medium white onion, chopped

6 large potatoes, thinly sliced (I usually peel 3 and leave the skin on the remaining 3)

4 cups chicken or vegetable broth (I always use chicken broth), plus a bit extra to thin at the end

1 cup double cream (that's heavy cream in the USA)

1 tsp. salt (maybe more depending on your potatoes, broth, and personal taste)

1/2 tsp black pepper

Step 1: Melt the butter in a large soup pot over medium heat. Add the sliced leeks and chopped onion. Cook, stirring occasionally until mixture is soft and onions are slightly golden.

Step 2: Add the sliced potatoes to the pot and pour the broth over so the potatoes are just barely covered. Cook over medium heat til tender (the time needed will depend on the size and variety of potato but I cooked mine about 25 minutes).

Step 3: Once the potatoes are tender carefully put them into a food processor or blender to puree. Do this in batches and take care when putting hot liquids into a food processor-vent it at first. I don't completely puree mine as I prefer a slightly more textured soup but if you want it completely smooth then puree to your heart's content. If you don't have a food processor or blender you can do it the old fashioned way-by hand with a potato masher.

Step 4: Return the potatoes to the soup pot, reduce the heat and stir often so the bottom doesn't scorch. I usually mash it a bit with my potato masher to break up any big pieces the processor missed. Next add the cream, salt and pepper and cook an additional 15-20 minutes, stirring often. This is quite a thick soup (hence it's name-Hearty!) but if yours is too thick add some more chicken broth. I usually add about another cup at this point and it's still a very thick soup. I'd describe the consistency as being more like a chowder.

Step 5: Remove from heat and serve. This is a delicious and filling soup (there's that hearty thing again). I serve with a nice chunk of French bread. You could also add a green salad if it's dinner.

Bon Appetite! Joyce


  1. We love potato soup, but I have never added leeks before. This sounds delicious. Thanks for the recipe. (And thanks for visiting my blog today)

  2. OK, I am ready to try and make this! Thanks for the pictures too!! :) YUM, it's cold and rainy here today and I wish I had a bowl of this now!!!

  3. The soup looks yummy! It's time for lunch here and I would love a bowl!

  4. Joyce, I loved reading and drooling over this recipe. But I can't say that I'm gonna make it, because that would be a lie. ;) But I may print it out for my hubby to do it!

    I'm enjoying your blog. We've been short-term expatriates in England a few times. (Or that's what I'm calling our ten-day trips to visit and do consulting there...) Actually, we've talked about moving there someday, so you're very fun to read.

  5. Potato soup is such a comfort food for me. I can't wait to try you recipe. It sounds yummy!! Thanks for sharing. I want to check out Kim's blog too. I love new recipes!
    Love & blessings from NC!