Today it rained, and I felt like soup. I had potatoes in the cabinet and some leeks and heavy cream left over from a butternut squash, leek and sage risotto I made over the weekend, so Potato and Leek soup it was! Hapily, this just happens to be my roommate Kate’s favorite kind, so the Loney Gournamde had a dining parnter for once.
As we hunched over our steaming mugs, crumbling parmesean toasts into their creamy depths, we noted just now nice it is to share a home cooked meal in college. Kind of a “duh” moment, but there’s something distinctly comforting about smelling food cooking in a house without mommies. Here’s the recipe, adapted from Julia, Mark, and Judith, and disregardng the suspiciously potato-light Cooks Illustrated version.
Potato and Leek Soup
1 tablespoon of butter
3 large/medium potatoes, peeled and cubed
2 leeks, chopped
½ c. chopped yellow onion
Salt and pepper to taste
4 cups of chicken or vegetable broth, warmed
½ c. cream
Melt butter in large pot and sauté leeks and onions for about 3 minutes. Add potatoes, season with salt and pepper and sauté for about 3 more minutes. Add broth and simmer for 20 minutes, or until potatoes are soft, but not crumbly. Add cream, and stir. Remove from heat, and blend (I did this in-pot with an immersion blender) until smooth. Do a final seasoning check, and enjoy!