It’s a cold here in Texas. I had to break out my heavy coat, gloves and scarf this morning and my teeth are chattering as I’m sitting here in the office. I think the high today is only going to be around 55 F– freezing, absolutely freezing. LHBH is not to be deterred by some blustery weather, however, so in honor of this cold I’m going to share one of my favorite cold weather meals, Potato and Leek Soup. It’s thick, it’s hearty, and it’s very, very easy. I made this recipe up in college and it’s the only one from that era that Kevin keeps asking for!
Creamy Potato Leek Soup
Prep Time: 20 minutes
Cook Time: 45 minutes
6 medium potatoes
2 ribs celery, diced
1 1/2 c. heavy cream
2 Tbsp. butter
- Peel and cube the potatoes, into about 1″ cubes. Place in large sauce pan and cover completely with milk (I used 1% milk, but you can use whatever you have on hand). Bring to a boil over low heat. BE CAREFUL! Milk tends to scorch and boil over very easily, so low heat and frequent stirring is important!
- Cut the tops off the leeks (about 1″ above the white), halve, and slice into about 1/4″ slices. Leeks are grown in sand and can be filled with grit, so place the leeks into a large bowl of cold water and break them up to allow any sand to settle. Place the leeks with a colander and allow to drain.
- In large saute pan, melt 1 Tbsp. of butter. Add celery and saute until softened. Add to potatoes.
- In the same saute pan, melt the other 1 Tbsp. of butter. Add the leeks and saute until soft. Add to potatoes.
- Season with salt and pepper to taste. Add the heavy cream to the soup and allow to simmer over low heat for about 15 minutes or until the potatoes start to fall apart. Stir frequently.
- If you like your soup a little thicker, blend the soup slightly with a stick blender just before serving.
I like to serve this with crusty garlic toast for dipping**. This recipe makes about 4-5 hearty servings. It’s very cost effective (leeks and potatoes are cheap) and tastes even better the second day.
What’s your favorite cold weather meal? Is it cold where you live? Am I the only one already ready for spring?
**For the best garlic toast, start with a French baguette. Cut the baguette on the bias about and inch thick, then place under broiler for about 2 minutes per side. Once golden brown and delicious, remove and rub with a raw garlic clove.