Leek and Potato Soup
This is another of our cherished recipes. Linda used to feed her family this soup after a long morning at the Sturgeon Bay Farmer’s Market because it not only used leftover produce, but could also be easily put together and let simmer while everyone took a long nap to recover from the morning’s activities. Jeff suggested that it could be made even more texturally interesting by using two types of potatoes: mealy russets to be pureed with the leeks to make a smooth base and waxy boiling potato cubes that would remain intact after cooking. While watercress was the typical garnish, this was because of how common it was along the springs and brooks of Linda’s home. If you can’t find it where you live, you should consider using Arugula in its place. Here are Linda’s instructions: Take 4 large potatoes, we used 2 baking type and 2 boiling type, and cut them into slices or cubes – keeping the two types separate if you're using different kinds. Put the sliced potatoes into salted water and refrigerate until needed. Slice about four leeks, white and light green parts, cross-ways – about ¼ inch slices. Toss the leek slices in cool water until the sand falls out then place in a colander and rinse just to make sure all of the grit is washed from the leeks. You should have something approaching 8 to 10 cups of sliced and washed leeks. Place about two tablespoons of butter into a dutch-oven style pot and melt the butter. Put the leeks into the melted butter and sweat them down – that means put the cover on the pot and let the leeks become limp and start releasing their water. Add more butter as needed (or desired) to keep the leeks loose and not sticking to the pan. Do this for about 15 minutes but check every now and then to make sure nothing is scorching. When the leeks are all limp and starting to cook, remove the cover and let the water cook away and the leeks brown just slightly. Add the stock and the baking potatoes and also some herbs like thyme (about a tsp) and marjoram (about ½ tsp). I also like some parsley at this time and some good quality black pepper, ground and added to the mix. Add about 2 to 4 cups of water and let everything cook until the potatoes fall apart. When the potatoes start to fall apart mash everything up with a potato masher, or better yet blend it with a stick blender. Part of the cress can be added at this time. Add the other potatoes and some salt and water. Cook until the potatoes are tender, adjust the salt and pepper, add the rest of the cress for garnish and then serve with fresh bread and salad. You will never go hungry as long as you have the means to make leek and potato soup. If fills you up and feeds your soul. Archive |
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