Nav Social Menu

    • Email
    • Facebook
    • Pinterest
    • Twitter

Feats of Feasts

  • Home
  • RECIPE INDEX
  • Back 2 Back
  • Kitch Lit
  • Pantry 101
  • Photography
  • Tips and Tricks
  • Tools and wares

Home

Scoop-A-Soup! – Creamy Potato & Leek Soup

Theme week will end today instead of yesterday because I was away over the weekend and missed out on Monday’s posting. Wow, it’s been kinda exhausting but fun all the same. Doing 7 dishes for theme week can be a real challenge but I can’t say I don’t look forward to it every month. Well, I will try to maintain it as a monthly thing for as long as I can.

Leeks are my new favourite ingredient. I’ve cooked with leeks before but never really paid attention to them until I made minestrone for theme week. In soups or stocks, they lend a superb flavour. For this recipe, it’s a creamy potato soup. At the end of the dish, it made me feel like I was eating some sort of soup form of the jacket potato…haha…which is never a bad thing anyhow. Potato soups are really filling because of the starch content so I left out any croutons or garlic bread. Right as I was eating this soup, there was a huge thunderstorm outside…it’s as if God knows to give me a perfect setting! Now that’s what I call a timely bliss.

CREAMY POTATO & LEEK SOUP RECIPE

Ingredients;

1 leek, washed and chopped
3 potatoes (use the less starchy kind), diced into very small cubes
2 rashers bacon, sliced
Vegetable stock
Cream
Salt
Black Pepper
Italian seasoning
1 teaspoon butter
Olive oil
Chives for garnishing
Extra Virgin Olive Oil for drizzling

Steps;

1. Render the bacon in some olive oil in a deep pan. After it has crisped, take it out but leave the rendered fat. With the bacon fat, sautee the chopped leeks. No need to add any more oil.
2. When the leeks have softened somewhat, add the diced potatoes. Sautee for 10 mins with salt, pepper and some Italian seasoning.
3. Add vegetable stock until just about cover all the ingredients. Bring back the crisped bacon and save some pieces for garnishing later. Bring the heat to a medium simmer until the potatoes are fork tender.
4. Put everything in a blender and pulse till you have a creamy soup. If it’s too thick, just add a bit more vegetable stock.
5. Pour the soup back into a pan and add about 1/4 cup cream first, if you like the taste and creaminess, you can stop adding cream, but if you like it really creamy just pour in more. Add the teaspoon of butter for shine and silkiness.
6. Taste and adjust seasoning. Scoop into bowls and garnish with bacon sprinkles, chopped chives and a little drizzle of extra virgin olive oil. Eat while it’s warm.

Enjoy!


Previous Post: « Scoop-A-Soup! – ABC Soup
Next Post: Homemade Chipotle BBQ Sauce…and some personal notes »

Reader Interactions

Comments

  1. wendyywy says

    November 14, 2011 at 1:21 am

    Leeks are very sweet.
    I also started to pay attention to this long white thing after I made my first ‘make from scratch” mushroom soup.
    Now, I love leeks 🙂

    • Sharon says

      November 14, 2011 at 1:36 am

      woot woot to leeks!

Primary Sidebar

Like Us On Facebook

LOOK ME UP ON PINTEREST

Visit Feats of Feasts’s profile on Pinterest.

Save

Pages

  • About ME
  • Contact
  • RECIPE INDEX

Archives

Categories

  • Back 2 Back (13)
  • Home (307)
  • Kitch Lit (4)
  • Pantry 101 (9)
  • Photography (8)
  • Tips and Tricks (5)
  • Tools and wares (5)
  • Visual Gastronomy (8)

Tags

AFF Appetizer Asian Back 2 Back Baking and Desserts Basics beef Bread breakfast cake cheese chicken condiment Dairy eggs Fruits grain Japanese Kids Grubs Korean leftovers light meals Local Main Meat Noodles One-pot pasta people Pork Poultry puff pastry rice Salads sauce Seafood sides Snacks Soups Speedy Meals Spices tea Theme week Vegetables Western

Blogroll

  • Ancoo Journal
  • Baked Bree
  • Bakerella
  • Can You Stay For Dinner?
  • Closet Cooking
  • Evan's Kitchen Ramblings
  • Frozen Wings
  • Honey Bee Sweets
  • Just One Cookbook
  • maameemoomoo
  • Mel's Kitchen Cafe
  • Once Upon a Chef
  • Petite Kitchenesse
  • Table for 2 or more…….
  • The Little Teochew
  • The Sweet Spot
  • What's Cooking Chicago?

FEATURED ON

Save

my foodgawker gallery

Save

Footer

You might also like

Korean Mania! Tuck Stop – KimchiHaru, Jaya One

Plain Vanilla Pound Cake

No-Bake Cheesecake Dessert with Blueberries

My 2013 Christmas Feast!!

Korean Mania! Bibimbap and Beef Bulgogi

Copyright © 2021 · Divine theme by Restored 316

Log in