There sure is a chill in the air!
I am pretty confident that My Michael is going to build a roaring fire this weekend, and we will gather around it and watch football. Obviously.
I just made a big stockpot of this Potato soup. My Michael and the boys are going to love it.
I hope that you do.
Cozy up. Soups on!
Mary’s Potato Leek Soup
What You Need
- Eight Russet potatoes, peeled and quartered
- Ten cups of chicken stock (or enough to generously cover the potatoes in the pot)
- Two tablespoons of butter
- Four leeks (whites only), thoroughly washed and chopped
- Three bay leaves
- Two cloves of garlic
- Kosher salt and freshly ground pepper
- Two teaspoons of fresh ground nutmeg
- 1 cup heavy cream (warmed)
- 1 cup of milk (warmed)
(optional, for garnish)
- Fresh chopped chive
- Fresh chopped parsley
- Good olive oil
- Six slices of cooked chopped bacon
What To Do
- Put the chicken stock, potatoes, and bay leaves in a large pot and sprinkle with salt and pepper.
- Boil until the potatoes are soft, 15 to 20 minutes.
- In a saucepan, heat the butter, add the leeks and saute until tender.
- Add the garlic and, after a minute, transfer the leeks and garlic into the potato mixture.
- Remove the bay leaves.
- Season with Kosher salt and fresh pepper to taste.
- Let the mixture cool for 15 minutes or so.
- Transfer the soup to a blender or food processor and fill it no more than halfway. Blend it in batches, until smooth.
- Pour the soup into a medium pot; add the nutmeg, cream and simmer until the soup has thickened, about 20 minutes.(If it becomes too thick, simply dilute it with some chicken broth
- Serve into a bowl and garnish with a drizzle of olive oil, fresh chopped chive and crumbled bacon.
- Serve right away.