Friday, December 3, 2010

potato leek soup

soups have been one of the things that i have been learning how to cook.  i've found a few good gluten free soups but fresh ingredients just taste so much better!  i didn't think to take any pictures while we were cooking it this time.  maybe i will add some later.

i came up with this recipe on my own while i was craving a good hardy soup.  there aren't any exact measurements and it changes a little every time we make it.  i did glance through a couple cookbooks to make sure i had the right process.


2 lbs of russet potatoes, i buy a 3-5lb bag and just use what feels right
1 medium or 1/2 large onion, i prefer sweet onions but any would do
2-3 leeks
garlic, 2-3 cloves or a good spoonful from a jar
1-2 tablespoons of oil
enough water, vegetable or chicken broth to cover the potatoes
spices to taste: salt, pepper, cayenne, and anything else that appeals to you


1) cut the onion into chunks or half circles.  cut the leeks into half circles.  (if you've never prepared a leek, it is easy to find directions online or in a cookbook.  just make sure to clean thoroughly between the leaves.  most people say you can't use the dark green part of the leaves but i like them as long as they are cooked through.  i steam them, then saute them in oil with capers and drizzle with balsamic vinegar.)  in a large soup pot, put oil, garlic, onions and leeks and cook until transparent, stirring occasionally.

2) while the first step is cooking, peel and rinse the potatoes then cut them into small cubes.  when the onion and leeks are done, add the potatoes to the soup pot.  add enough broth and/or water to cover the potatoes and add desired spices.  cover and bring to a boil.  reduce to a simmer and cook for 10-20 minutes.  (i haven't actually timed this step.)

3) when the potatoes are done to your preference, use a potato masher to mash them up.  this will also break apart the very soft onions and leeks.  i like a chunky potato soup, so i stop here.  if you like a creamier soup, you could put part of the mixture into a food processor or blender and mash the other half.

i like to eat it with el milagro corn chips or glutino's version of saltines.  we served this at our housewarming party and it was a lot of fun.  we offered a variety of things to add to it like cheese, green onions, sour cream and bacon chunks.  unfortunately, i forgot to add the garlic and it didn't have as much flavor.  this time we used golden potatoes and left the skins on.  it turned out too grainy.  i recommend sticking with russet, they make a creamy soup.

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