Friday, November 11, 2011

Creamy Potato Leek Soup

       I can't believe it's almost Thanksgiving. I'm still stuck in July with recipes for popsicles and ice creams I never got to try out. Is there a way to slow down time instead of watching every year whisk by faster than the last? Oh, to master the art of enjoying the passage of time instead of sprinting through it, wishing for the next good thing. Especially as the holidays approach and demands come at us from every corner of our lives, I do hope we might let our hurried selves be still and allow these passing days to be enjoyed instead of rushing through to the finish.
       I made soup last week and am finally getting around to sharing it---a lovely, inexpensive, yummy recipe I'll definitely make in colder days to come. In contrast to the bustle and noise of the season, this soup is refreshingly simple, quiet, humble. It does involve a whir or two in a blender, but is, otherwise, seamless and easy. Just chop, saute, blend, and season. I love mine topped with chives and parmesan. 
       To change the subject a bit...I started a wee "business" over the last couple weeks! The word "business" may only be used in the loosest of terms, as I know little to nothing about running one; but, I decided that if I didn't do something now, at least start something, I might never do it at all, so…I started meredith lane photography, through which I intend to offer myself as a Portrait Photographer to Nashville and the surrounding areas. I love natural light, capturing a beautiful moment, playing with color and texture, helping others document a happy time. This is the very small beginning, but I'm eager and hopeful that it will be a fun, creative outlet. I'm still tweaking its blog, but you can check it out here. That said, I'm available for Christmas photos, if you're interested. :) 

adapted from
serves 4 large bowls

3 tablespoons butter
3 large leeks (white and pale green parts only), halved and thinly sliced (~4 1/2 cups)
3 large yukon gold potatoes (about 18 ounces), peeled and diced
2 cups chicken stock (low salt if from the store. more or less for thinner/thicker soup)
salt and pepper, to taste

1/2 cup heavy cream, optional
2 tablespoons chopped fresh chives, optional
grated parmesan, chedder, gruyere, or other cheese of choice, optional

1. Melt butter in large, heavy saucepan over medium heat. 
2. Add leeks and stir to coat with butter. Cover saucepan and let cook until leeks are tender, about 10 minutes, stirring often.
3. Add potatoes and cover again. Cook until potatoes begin to soften but do not brown, about 10 minutes, stirring often. 
4. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. 
5. Puree soup in a couple batches in blender or food processor until smooth. Return to saucepan. Add cream, if using, and season with salt and pepper. Top with chives and cheese as desired. 

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