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Potato Leek Soup

Today I sat down to write but found myself procrastinating by looking through my iPhoto library reminiscing about an Ireland trip we took a few years back. This trip ranks high in my all time favorites. We shared it with family and good friends, where we traveled through rolling fields following rainbows start to end, finding our Irish luck in the form of sunshine mid March.

That year my husband turned forty ceremoniously on St. Patrick‘s Day. We learned about falconry, bog ponies, and I found one of my favorite cookbooks The Forgotten Skills of Cooking. We enjoyed our share of Guinness and sampled potato leek soup along the way.

My littlest, is a connoisseur of potato leek soup, she has a discerning palate for the tastiest homegrown potato. She is also privy to the whole process, kudos to Tess Hoke, founder of Local 98856 and the Methow Valley Community School Locavores lunch program where she learned the garden to table journey.

Years later and I am still trying to perfect that tasty soup and win her nod. Until tonight, when I received that approvingly tilt of her towhead and a unanimous two thumbs up from the rest of my family. Nothing feels so good as a warmed bowl of soup steaming with flavor, a local brewed beer in a handcrafted glass to finish off the evening.

Close Up Potato Leek Soup 2/1/13 WP

Potato Leek Soup (serves 6 but I usually double it for left overs and lunch boxes)
[inspired and introduced to me from “around my french table”  and Stew Dietz Event Planning and Catering]

What you will need:

2 tablespoons of unsalted butter
1 large organic onions chopped
2 organic garlic cloves, germ removed and crushed
Salt, freshly ground white pepper
3 organic leeks white parts only spit lengthwise and chopped thinly
2 large organic russet potatoes peeled and cubed
1 teaspoon dried thyme or a few fresh sprigs
1 teaspoon dried sage or a couple fresh leaves
4 cups homemade vegetable stock (we have a mixture of folks around our table so I play it safe and go veggie most of the time but any stock or water will work).
1 cup whole milk
2 cups half and half (you can omit this and use water, or any combination of dairy just remember it will be lighter).
4-5 croutons per serving

What to do with your scrumptious ingredients:

melt the butter adding onion until coated then add in garlic, salt and pepper, cover and cook until onions are soft 6 minutes or so (making sure not to burn them)
Add leeks, potatoes, thyme, sage, stock and dairy
bring to a boil and then reduce heat and simmer for 30-40 minutes until potatoes and leeks are soft

Serve in warmed bowls topped with croutons

Options:

let soup cool and puree into a thick and creamy soup, then warm and serve
top with cheese or add some colorful chives
serve cold and top with pear or apple

Funny little fact:
In the nineteenth century potatoes were accused of leading housewives astray due to the fact that potatoes required so little time and effort to prepare that it left female hands idle and primed to do the Devil’s work. [good thing I’m too busy for any of that! ;-)]
~Rebecca Rupp

Bain sult as do bhéile! (enjoy your meal)

Head Shot Rachelle Rachelle @caramelize life

“making life a little sweeter through food, travel and community”

5 Comments Post a comment
  1. I make this all the time, using just about this exact recipe. Nothing makes me happier than a pot of this on the stove and homemade bread rising in the bread machine. Perfect for this not-quite-spring weather!

    Like

    March 14, 2013
  2. Beautiful recipe!

    Like

    March 15, 2013
  3. We visited Ireland 8 years ago and fell in love with the country, too! My brother got married in Birr (at a castle) and we basically took over the village. It was the most amazing time of having family and friends gathered for such a happy occasion. We met incredibly warm, welcoming people, ate well, enjoyed falconry and lots of wedding festivities. My kids still talk about it! We can’t wait to return – what a land of haunting beauty. I haven’t made potato leek soup in ages – yours looks scrumptious. Thanks for the inspiration!

    Like

    March 23, 2013
    • We love Ireland! Your trip sounds great.
      If you click on a few of the links in this post we had a family blog with photos from our trip. A place we will return someday!

      Like

      March 23, 2013

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