Wednesday, October 20, 2010

Potato Leek Soup

Potato leek soup is one of the classic leek dishes. It is also easy to make and is a nice warm and filling fall meal. Leeks are one of those forgotten vegetables. To be honest I had never tired a leek until about a year ago, but it is a great ingredient to add a little different flavor to your food. They have a mild onion taste and are related to scallions. With leeks you have to know which parts to use and how to clean them. The only part of the leek you want to use  is the stem. The green tops are bitter and tough. Next, since the leek grows in consecutive rings, dirt will get trapped between the layers. It is important to rinse the leeks after chopping to make sure that the grit doesn't end up in your food.

Potato Leek Soup
serves 5-6

2 tablespoons butter
1 large onion, chopped
2 leeks chopped
2 tablespoons flour
4 cups chicken broth or stock
3 medium potatoes peeled and cubed
1 cup low fat milk
salt and pepper
chopped parsley (optional)

Melt butter in a large pot over medium heat. Add the onions and leeks and saute until soft, about 3-5 minutes. Stir in the flour and cook for 2 minutes. Slowly stir in the broth. Add the potatoes and some salt and pepper, bring the soup to a boil, then reduce heat and simmer for 30-40 minutes (until potatoes are soft). Stir in milk. Puree the soup in a blender (or if you have one of those cool hand held immersion blenders, use that) and adjust seasons by adding salt and pepper to taste. Serve with parsley sprinkled on top.

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