Monday, October 20, 2008

Potato Leek Soup

Today on Überall I blogged about the German's love for potatoes. According to my source, The American Journal of Potato Research, they eat between 396 and 440 pounds of potatoes annually. Since launching The Apron Caper last May, I've demonstrated my own German roots writing about potatoes more than any other single ingredient.

I have recipes for baked fries, two kinds of potato salad (German and American), and potato pancakes. In keeping with this theme, I thought it was a good day to share another one of my favorite recipes spotlighting the spud: potato leek soup.

3 leeks
1 pound russet potatoes*
1 tablespoon olive oil
1 1⁄2 quarts chicken stock
1 tablespoon butter (optional)
Salt and pepper

Thinly slice the leeks. Heat a medium-sized pot with a heavy bottom, over a medium-high heat. Pour the olive oil to the pot and then add the leeks and sauté until soft, about three minutes.

Peel the potatoes and dice into half-inch pieces. Add the potatoes to the leeks and pour in chicken stock, which should cover the potatoes by about an inch. Bing to a boil, then reduce heat to a simmer. Simmer uncovers for about 20 minutes, until the potatoes are cooked through. Season with salt and pepper.

Remove from heat and allow to cool for a few minutes. Pour the contents of the pot into a blender, and puree until smooth. If desired, blend in butter, which will enhance the richness and mouth-feel. Reheat and serve.

* Russet potatoes, also known as baking potatoes, work best for this soup.

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