We always get excited in the fall when the first of the leeks appear in the market. From then on, there is usually at least one leek in the fridge at Linderhof. We use them in all sorts of dishes but perhaps our favorite is a simple soup . . .
|The Apilco lion head bowls are perfect for potato leek soup|
Potato Leek Soup. It's a great cold day lunch or simple supper. With a good crusty loaf of bread and some butter.
We don't really have a recipe. We wash the leeks and halve them, then slice them. Sauteed in butter until soft, we then add some baby carrots and sauté them a bit. The peeled and cubed potatoes are added last and sautéed as well.
I think the sautéing adds a depth of flavor. We salt and pepper well and we then add chicken stock and simmer until the vegetables are cooked. Just before serving we add cream. How much, it depends on how much soup we're making. But at least 1/2 cup. We taste and add more salt and pepper, if needed. Then we simmer until it's heated through.
It's Monday and I'm joining Yvonne at Stone Gable for What's On the Menu Monday. On cool fall days, there's nothing like steaming bowls of potato leek soup for a warming lunch or supper.
My grandmother made the best potato soup and often when she came to visit she would bring jars for my brother and myself (much to mother's chagrin but to our delight). I have her soup kettle but my soup never tastes like hers. Perhaps it was the love for her grandchildren that she put in the soup that isn't in mine!