Sunday, December 19, 2010

Golden Potato Soup


I always think of myself as a baker rather than a cook.  Baking recipes never fluster me because they are very precise.  I love that about baking.  I have always loved cooking, too, but until just a few years ago I didn't "just throw things into a pot" --I always followed recipes.  Now, some of my best non-baking recipes are those I improvised or where I ventured away for the official recipe.  For example, I  had a wonderful potato soup at an Irish Inn a few weeks back and I couldn't stop thinking about how delicious it was.  I knew I had 2 cups of homemade chicken broth in my freezer so I thought why not just add some potatoes and leeks and see what happens.  DELICIOUS is what happened.  I hope you try it!

Claire's Golden Potato Soup

5 Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 leeks, white and pale green parts only, sliced
2 cups chicken broth (homemade preferred)
2 Tablespoons unsalted butter
freshly ground pepper and kosher salt to taste
Toppings:  I used bacon, caramelized butternut squash, and sour cream.  YUM!

Melt butter over medium heat in medium saucepan.  Add leeks and saute' until soft and slightly caramelized (a little light brown in color).  Add potatoes and then broth, cook until potatoes are cooked through (a fork should easily go through potato pieces), about 10 minutes.  Transfer mixture to blender, a couple batches is best so you don't make a mess, and blend until smooth.  Add salt and pepper and return soup to pot to keep warm until served.  Add water or more broth if you like a thinner soup --this is on the thick side.  Add toppings if desired:  bacon, sour cream, scallions, chives, anything goes!  Enjoy!

















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