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Friday, October 21, 2011

Recipe: Potato Leek Soup

Okay, so if you have never used leeks before, you must try them...and this is the perfect way to lose your leek virginity. (Yes, I know that sounds wrong, but it made me giggle, so it stays. ;P)

One quick mention is that preparing leeks is easy, but you might be surprised by finding the pockets with sand and soil among the layers if it is your first time using them, so I am going to give you a link to help with prep: How to prep leeks. Now I do use more of the greens than is shown in the video, but that is just preference. Also, as much as I think lavender adds a beautiful flavor to this, it can be left out- especially if you don't live close enough to steal some from my herb garden.

Now to the fun part:


2 tsp sea salt (or to taste)
1/2 tsp freshly ground black pepper
pinch cayenne pepper
1/4 tsp chopped fresh lavender
1/2 cup butter
1 cup milk
1 cup heavy cream
1 tbsp cornstarch
4 cups vegetable stock
1/2 cup white wine (optional)
2 leeks, sliced
7 medium Yukon gold potatoes, peeled and diced
Gorgonzola cheese for garnish (optional)


In a soup pot, melt butter, add leeks, salt, peppers, and lavender, then saute for 10-15 minutes at medium to low heat.  some light browning from the butter is fine, but do not brown the leeks or caramelize, just let them become soft and tender.    Add white wine and stir, releasing any browning from the bottom. let cook down for about 5 minutes.  During this time, add the cornstarch to the stock and stir. Add stock and potatoes to the leeks, and bring to a boil.  Turn down stove to low heat and add milk and cream.  Let simmer for 30 minutes. When you are ready to serve, you can leave as is, or blend half in the blender and re-add to create a thicker, more velvety soup.  Garnish with Gorgonzola cheese if desired.

It tastes incredible, and is even better the second day...the perfect comfort food on these cold dreary days :)