Another soothing recipe for the eating impaired. I may never eat chocolate again…
It was this time of year that my beloved mother L.J. served Potato Leek Soup. Now I know why.
Yield: For about 2 ½ quarts, serving 6 or 8
4 cups sliced leeks – the white part and a bit of the tender green
4 cups diced potatoes – old or baking potatoes recommended
6 or 7 cups of water
1 teaspoon honey
1½ to 2 teaspoons of salt, to taste
Optional: ½ cup of more sour cream, heavy cream or crème fraiche
In a heavy-bottomed, three-quart saucepan, bring the leeks, potatoes and water to a boil, uncovered. Salt lightly, cover partially, and simmer 20 or 30 minutes, or until the vegetables are tender. Add honey. Taste and correct seasoning.
Serving au Naturel – Ladle out the soup and top each serving with a dollop of sour cream, if you wish.
Pureed Leek and Potato Soup – Puree the soup through a vegetable mill or in a blender or food processor. Serve with optional cream.
Cream of Leek and Potato Soup – Use a cup less liquid when simmering the soup. After pureeing, whisk 2/3 cup or more of sour cream, heavy cream or crème fraiche into the soup, simmering a moment to blend.