As the weather and the falling leaves turn crisp we naturally start to think of meals that are warm and comforting. Nothing fills that order better than a warm and hearty soup. Not only are soups a budget stretcher, but they are not as difficult to prepare as you may think. While canned soups may be a tempting convenience they are often loaded with sodium. I guarantee that the soup recipes that I am going to introduce you to will be so tasty that you will find yourself not be able to crack open that canned soup again.
The first soup in this series is a creamy potato leek soup. I like to make it completely creamy, but if you prefer some potato chunks you can make it to your liking.
In a large pot brown about a half of a pound of good quality chopped bacon. I like Boars Head peppered bacon myself. Once bacon is crispy remove bits to a plate lined with paper toweling. I mop up most of the bacon drippings from the pot with a paper towel, leaving only little brown bits. Melt about 2T of butter in pot and add leeks. A word about leeks, they add a very nice slightly onion/garlic undertone to the soup. Leeks are very sandy and need special attention when washing. Cut off the thick darker green tops and the root end so that you are left with the tenderest part of the leek. Make a lengthwise slice through the leek and wash thoroughly so that all of the sand is completely out of the layers. When cleaned, thinly slice the leeks as you would a green onion. Sauté the leeks until they are wilted and start to golden just a bit. Add potatoes and then add water to just above potatoes. It is very important that you generously salt your potatoes at this point. If you don’t they won’t absorb the salt and it will be very hard to get them salty enough once they are cooked. Boil approximately 30 minutes. At this point most of the water will be boiled out. Pour off most of remaining water.
If you like your soup with a chunky consistency reserve some of the boiled diced potato prior to mashing and add it back at then end of the process.
Ingredients
6 large potatoes peeled and largely diced into about 2 inch cubes
2T butter
The first soup in this series is a creamy potato leek soup. I like to make it completely creamy, but if you prefer some potato chunks you can make it to your liking.
In a large pot brown about a half of a pound of good quality chopped bacon. I like Boars Head peppered bacon myself. Once bacon is crispy remove bits to a plate lined with paper toweling. I mop up most of the bacon drippings from the pot with a paper towel, leaving only little brown bits. Melt about 2T of butter in pot and add leeks. A word about leeks, they add a very nice slightly onion/garlic undertone to the soup. Leeks are very sandy and need special attention when washing. Cut off the thick darker green tops and the root end so that you are left with the tenderest part of the leek. Make a lengthwise slice through the leek and wash thoroughly so that all of the sand is completely out of the layers. When cleaned, thinly slice the leeks as you would a green onion. Sauté the leeks until they are wilted and start to golden just a bit. Add potatoes and then add water to just above potatoes. It is very important that you generously salt your potatoes at this point. If you don’t they won’t absorb the salt and it will be very hard to get them salty enough once they are cooked. Boil approximately 30 minutes. At this point most of the water will be boiled out. Pour off most of remaining water.
Now this is the point where you are going to make mashed potatoes. I add milk and use an immersion blender to mix potatoes. If you don’t have an immersion blender (you should get one, they are very inexpensive and a must have kitchen tool) you can use a potato masher. I continue to add milk until it is the consistency of slightly runny mashed potatoes and then add a little heavy cream or half and half. You can substitute chicken stock for some of the milk and omit the cream if you would like a reduced fat version. You can experiment with it. After the cream is added you correct seasoning with salt and pepper and make sure the consistency is to your liking. I like mine thick and creamy. To serve I usually top with some grated cheddar, reserved bacon bit and maybe green onion.
If you like your soup with a chunky consistency reserve some of the boiled diced potato prior to mashing and add it back at then end of the process.
Ingredients
6 large potatoes peeled and largely diced into about 2 inch cubes
½ pound bacon diced
3 leeks washed and thinly sliced
2T butterMilk and cream or half and half about 2 cups total
Salt and pepper to taste
Grated cheese and green onion for garnish
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