Leeks are the star of this potato soup
The weather this past week has given us a taste of spring with a reminder that winter isn’t over yet. Perfect weather for a hearty, creamy soup.
The weather this past week has given us a taste of spring with a reminder that winter isn’t over yet. Perfect weather for a hearty, creamy soup.
The leeks at the grocery store on my last shopping trip looked inviting, so I started looking for leek soup recipes. Nearly every one seasoned the soup with bay leaves and thyme, two spices which I think have a medicinal flavor and not one I want in my soup. They also called for all or part of the soup to be blended or the potatoes to be fished out of the soup and put through a ricer.
I really prefer a true cream soup to a pureed soup, and nice pieces of potato in my soup, so I tossed those recipes aside and went with some of my favorite flavors – bacon, garlic and ham.
I used low-sodium broth, but the bacon, ham and leftover mashed potatoes had more than enough salt for the recipe, even after being toned down by the heavy cream. Season the soup to your own taste. It is good with or without the smoked paprika in it, but it does add another layer of flavor I think you’ll like. I prefer seasoning the dry ingredients before adding my broth because I think it’s easier to judge the quantity needed, but before or after really doesn’t matter. Add strong flavors like the smoked paprika gradually, stirring and allowing the flavor to blend before adding more.
Loaded Potato-Leek Soup
2-4 ounces of bacon, diced 3-4 leeks, white and light green parts only 3-4 cloves of minced garlic 8 ounces of fresh sliced mushrooms 2 large potatoes, diced small 32 ounces of low-sodium chicken broth 6-8 ounces of leftover mashed potatoes, or 1 potato cooked and mashed, or instant mashed potato flakes for desired consistency 8 ounces of heavy cream Ground black pepper, smoked paprika and onion powder to taste *** Set a large soup pot on the stove, ready for your ingredients as you chop them.
To easily dice the bacon, simply slice through the layers as packaged, cutting pieces about 1/4 inch wide from one end of a pound of bacon. Three to four cuts should be sufficient.
Put the bacon in the soup pot over medium high heat. You want to render some of the fat to use it to cook the vegetables.
Clean and slice the leeks, making sure to remove any sand trapped in the layers of the leeks. Toss out a slice from the root end and the tough upper green leaves. Cut the tender parts of the leeks into quarters lengthwise, then slice thinly. Put into the pot along with the bacon and add the garlic and mushrooms. Stir well to make sure the bacon doesn’t overcook.
Saute as you dice your potatoes. Skins may be left on or peeled as you desire. Add the diced potatoes to the pot and stir, letting them get coated with any remaining bacon grease and begin to soften slightly.
Add the diced ham and preferred seasoning. Pour the chicken stock into the pot and stir.
Reduce the heat to low, cover with a lid and simmer for about 30 minutes until the potatoes are soft. Add leftover mashed potatoes or potato flakes once the diced potatoes are soft.
About 5-10 minutes before serving, add approximately 8 ounces of heavy cream to achieve the desired flavor and consistency.
Serve hot with fresh bread. Makes 6-8 servings.
Christine Haines is a retired reporter and a culinary enthusiast who collects recipes from around the world and throughout historic time periods, often adding her own twist to an old tradition. She encourages her readers to cook adventurously.
