Thursday, September 13, 2012

Labbits Like: Potato Leek Soup

The thing about making soup that's so great is that they're really easy. Typically you start with cooking some onions in oil or butter, add in some chopped veggies with broth and seasonings and let simmer. Depending on the texture of the soup, you either blend or don't blend. Then you eat it. The second soup offering this week is Potato Leek. This is thick and creamy and hearty and perfect for chilly fall evenings. It follows the simple soup recipe: cook leeks in butter, add in potatoes and broth, and simmer. Adding heavy cream makes it fatty and delicious, but you can go without if you want a leaner soup. (Who does?)

Excuse the lack of labbit cooking photos. Pipkin hopped all over the warren with the little memory card thing, but couldn't find the camera! All he found was an iPhone. Thank goodness for instagram.

This recipe goes out to Pipkin's friend Lisa, who recently gifted him with a Cuisinart Immersion Blender and it is the best thing ever! No more scooping soup into the food processor little by little and transferring to a second pot. Labbits hate baths and having to clean extra pots. Hooray for immersion blenders! You can print out the recipe here.

Potato Leek Soup

Ingredients:
4 leeks chopped, white and light green parts only
2 Tbsp butter
4 cups of low sodium vegetable broth (or water, or half stock, half water)
2 lbs potatoes, peeled and cut into large dice
1/2 cup heavy cream
Dill (optional)
Salt and pepper to taste
Chives, chopped for garnish

Preparation:
Trim the bulb end and the tough, dark green leaves off the leeks. Using only the white and light green stalk, cut lengthwise, then rinse under water to remove any sand and soil. Chop into 1/3 inch (1 cm) slices. 

Melt butter in a pot over low heat. Add the leeks and stir to break apart. Cover with a lid and cook for 10 minutes, checking often to ensure the leeks do not brown. 

Add the broth and potatoes. Bring to a low simmer and cook for 20 minutes, until the potatoes are soft. Remove from heat and allow to cool slightly. With an immersion blender, blend the soup to your desired consistency. Some labbits like their soup with bits of potato here and there, others like their soup thick and creamy with no potato bits. If you don't have an immersion blender, transfer to a food processor to blend, then return soup to the pot. 

Stir in the heavy cream. Add in salt and pepper to taste, and dill. Serve in bowls with chives sprinkled on top and a side of crusty bread for dipping. MMmmmmm...

Serves: 4 - 6 labbits

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