SoupsPotato Leek Soup
BHad some good comments from a previous blog posting on April 20 for a good Gumbo recipe. So, I thought it would only be good to follow it up with another one of my favs.....this one is so incredible easy, all of you should try it. I will give credit to the original source for such an easy, savory soup -- but I believe I have made it better with my own twist on the classic.
Without further ado, today"s soup is Leek and Potato Soup Simplicity.
1 lb. all-purpose potatoes, scrubbed and sliced. I actually peel the potatoes as well....hey, my preference.
8 fairly fat leeks...take all the white part and about 1" of the green, split open lengthwise, very well washed and sliced.
4 cups of Swanson Chicken Stock....actually, I add a bit more.
4 cups Spring Water....actually, do we really need Spring Water? Any water will do.
1 - 3 tablespoons of butter....go closer to 3
Salt and freshly ground pepper.
Some extra potatoes -- get to that later
1 healthy size Mayan sweet onion
Some Kikkoman Soy Sauce
1. In a large pot, heavy soup pot, combine the potatoes, leeks, stock, water and butter. Bring to a boil, turn down the heat to medium, and let simmer strongly, uncovered until the liquid is reduced by about half. Taste for seasoning with some salt and pepper...throw in a little soy sauce if you want...I personally like this....maybe a tablespoon or two.
2. Then take 1 or 2 additional potatoes, skin and slice them and cook in a skillet with chicken stock. Cook until the potatoes are definitely soft enough to mash with a hand masher. Right before you take it off the heat, maybe add just a little soy sauce for some additional flavor. Throw it in the soup....you will find this thickens it up just a bit and gives a nice texture to the soup.
3. Then take the Mayan sweet onion and chop it all up into the sizes you want. Again, put the onions int he skillet with chicken stock and cook until the onions are cooked thoroughly...very glassy...and tender to the fork and mouth. Right at the end...why not...put a little soy sauce in the skillet and then dump this into the pot as well.
4. You are done. Now like most soups, the flavor intensifies after being in the fridge overnight, but do what you want. Also, when I serve, I throw on the top some Parmesean cheese for flavor.
I never have a problem with the kids eating this all up and they say it is their favorite soup. Pretty good for how easy it actually is to make.
Okay, now a good wine.....for the Chardonnay lovers out there, lets try a Grgich Hills Estate Chardonnay. I won"t pretend to use "wine talk" but not only will you like it but it will go good with the soup.
John R. Park is President of PGI SelfDirected and co-founding Partner of Fulcrum Investment Network