Recipe: Creamy Potato Soup …
(a guide and photos follow if you’re interested in a little more detail.)
2-3lbs. Russet or Yukon Potatoes-peeled and sliced into chunks and cooked until tender and drained
Leeks 2-3- sliced, rinsed and drained
1/2 cup chopped onion
2 carrots peeled and chopped (1/2 cup)
2 Tablespoons unsalted butter
2 tsp salt
1/2 tsp fresh ground pepper
2 tsp ground coriander
2 tsp garlic powder
2 tsp dried thyme
Chicken or vegetable stock; two cans-28 ounces
1 cup Heavy cream or half and half
2 cups milk
1/2 cup sour cream
Toppings for “loading” soup: shredded sharp cheddar cheese, chives, scallions, crumbled bacon, sour cream.
January...
Here is a quick how-to guide:
Peel and slice up a 3 lb. bag of russet or Yukon potatoes. Put into a pot of water and heat on medium until just tender. Remove from heat, drain and set aside.
Leeks...can be sandy...be sure to give them a good soak. Chop off the dark green leaves at the top and the roots at the bottom-discard the root ends and the dark green tough leaves from the top. Slice 2 medium or 3 small leeks and rinse them well. I like to let them soak in a colander of cold water while I work on the potatoes. Simply lift the colander out and give them a final rinse.
Cook the leeks and chopped onion in 2 tablespoons of butter until soft and just beginning to caramelize. Add the chopped carrots.
Add all the spices, salt and pepper.
Add two 14 ounce cans of chicken stock.
(It's fine to substitute vegetable stock for a vegetarian version) Adding the stock will loosen the seasonings and browned leeks that may be on the bottom of the pot...Return the potatoes to the pot and bring pot to a boil.
Reduce heat to low.
Add 1cup of heavy cream or half and half. Add the milk and sour cream. The heavy cream is really rich, either work wonderfully.
Let simmer on low at least 30 minutes-or up to all day, stirring occasionally. If the soup is on all afternoon...it may get a little on the thick side, have a little extra cream or stock available to thin it. As the soup simmers, the potatoes get creamier and the flavors all come together.
Add extra salt and fresh ground pepper to taste. It is better to salt and pepper at the end of simmering, just before serving...salting too early and too much can lead to salty soup, especially if it simmered all afternoon and reduced down.
Top the soup with shredded cheese, sour cream, even bacon crumbles...
Now that the creamy, loaded potato-leek soup is ready...
I'm ready for those fuzzy socks and a good book! Enjoy. Hello… January!!
Karri Perry’s Creamy Potato Soup:
3lbs. Russet Potatoes-sliced into chunks and cooked until tender and drained
Leeks 2-3- sliced, rinsed and drained
1/2 cup chopped onion
1/2 cup peeled and chopped carrot (1/2 cup)
2 Tablespoons unsalted butter
2 tsp salt
1/2 tsp fresh ground pepper
2 tsp ground coriander
2 tsp garlic powder
2 tsp dried thyme
Chicken or vegetable stock; two cans-28 ounces (about 3-4 cups)
1 cup heavy cream or half and half
2 cups milk
1/2 cup sour cream
Toppings for “loading” soup: shredded sharp cheddar cheese, chives, scallions, crumbled bacon, sour cream.
Directions:
Peel and slice a 3 lb. bag of russet potatoes. Put into a pot of water and heat on medium until just tender. Remove from heat, drain and set aside.
Leeks...can be sandy...be sure to give them a good soak. Chop off the dark green leaves at the top and the roots at the bottom.
Slice 2 medium or 3 small leeks and rinse them well. I like to let them soak in a colander of cold water while I work on the potatoes. Simply lift the colander out and give them a final rinse.
In a large pot on medium, cook the leeks and chopped onion in 2 tablespoons of unsalted butter until soft and just beginning to caramelize. Add chopped carrots.
Add:
2 teaspoons of ground coriander seed
2 teaspoons of garlic powder
2 teaspoons dried thyme
1 tsp salt
Two 14-ounce cans of chicken stock
1/2 cup sour cream
2 cups milk
(It's fine to substitute vegetable stock for a vegetarian version) Adding the stock will loosen the seasonings and browned leeks that may be on the bottom of the pot...Return the potatoes to the pot and bring pot to a boil.
Reduce heat to low.
Add 1/2 pint of heavy cream or half and half. The heavy cream is really rich, either work wonderfully. Add the milk and sour cream.
Let simmer on low at least 30 minutes-or up to all day, stirring occasionally. If the soup is on all afternoon...it may get a little on the thick side, have a little extra cream or stock available to thin it. As the soup simmers, the potatoes get creamier and the flavors all come together.
Add additional salt and fresh ground pepper to taste. It is better to salt and pepper at the end of simmering, just before serving...salting too early and too much can lead to salty soup, especially if it simmered all afternoon and reduced down.
Top the soup with shredded cheese, sour cream, chives or bacon crumbles... Enjoy!
