- Details
- Category: Past Issues
Greetings all. With tax time in full swing, an easy meal seems like a good plan. It is totally possible to get this soup on the table within half an hour. If you add salad and bread, it will suffice as supper. With a little more planning ahead, or using up leftovers, a few embellishments like cold meat or cheese to go with the bread, and perhaps a dessert with tea or coffee, can turn this simple soup into a hearty meal. I know this menu can satisfy the hungry and tired, and I wish you good luck in your efforts to satisfy Uncle Sam.
Potato & Leek Soup (for 2 persons)
2 tablespoons butter
1 cup sliced leeks (about 2, washed well) ~ ¼ cup dry, white wine
8 - 10 ozs roughly chopped, peeled potatoes
2 cups water, or 1 cup water plus 1 cup chicken broth or vegetable broth
½ teaspoon salt, plus more to taste
¼ cup cream, plus more to taste
(light, medium, or heavy depending on your preference)
freshly-ground pepper, to taste
minced parsley or minced chives, for garnish
Heat butter in a large saucepan over medium-low heat. Gently sauté leeks in butter for five to ten minutes, being careful not to brown.
Add wine, and turn up heat to medium-high. Simmer for a minute or two, adding some of the water or stock if necessary to keep the leeks from browning.
Add the potatoes and all of the water or stock. Bring to a simmer. Reduce heat to low and continue to simmer until potatoes are tender, about 20 minutes.
Remove from heat and puree in a blender until the desired consistency is reached. (Note that it is safer to puree the hot soup in batches, rather than all at once.)
Return the soup to the saucepan and add the salt and cream. Taste and add more of either one, to your liking.
Stir in freshly-ground pepper to taste.
Pour soup into serving bowls, using the parsley or chives for garnish.