Saturday, March 23, 2013

Potato Leek Soup - Three Ways

You may recall my introducing you to a fabulous new offering from Melissa’s Produce that I used in the Capellini recipe here.  So enamored was I, that I used them again in the recipe for fritters here.  I finally got around to making the Potato Leek Soup that is featured on the package yesterday afternoon.  This quick and easy recipe yields a light and tasty soup, perfect for those upcoming spring luncheons when you’re looking for something delicate to pair with a sandwich or salad. I changed it up a bit based upon what I had available, so used homemade chicken stock instead of vegetable. My seasoning to taste turned out to be about 1/8 teaspoon freshly ground pepper and 1/4 teaspoon Kosher salt. I used Melissa's Dutch Baby yellow potatoes that I washed and quartered, and a HEAPING half cup and full cup to make up the potatoes.

If your interest is in a thicker soup with a more velvety texture, double the amount of leeks and potatoes, and leave the liquid amounts the same. If you plan to serve it as a starter to a more elegant meal, make either version, but add 2-3 Tablespoons of dry sherry.  This is one versatile recipe!  I held out a few leeks to caramelize for a garnish on top as my garden chives aren't up quite high enough to snip.  Delicious!

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Linda said...

Yum! And those caramelized leeks on top - oh my.

Mary said...

Delicious soup, you had me at potato! I wish I could find Melissa's leeks at my grocery store, I've bought Trader Joe's version but TJs is a drive!

I wish I could help you with my door basket, I've had it about 15 years and bought it wholesale.