If you’re anything like us (and we think you are) you spent a lot of time cooking during the “snow events” of the past several days. So by now you’re probably looking for a break from the kitchen.
For this week’s recipe, I am sharing with you my method for a delicious potato leek soup that will take you less than a half hour to prepare. To round this out serve it with sliced apples, bread, cheese, and a full bodied white wine like our Chateau Milon Bordeaux blanc ($20). It starts with a lovely ripe fruit flavor, like apricots, and has a nice crisp finish. The wine is aged in oak but not to hide anything, and the oak provides a good counterpoint to the other flavors. It’s a truly elegant white wine, substantial enough to stand up to food but wonderful for sipping on its own.
Easy Potato Leek Soup (serves 4)
3 tablespoons butter
3 leeks, thinly sliced
1 apple or pear, thinly sliced
1 medium or large onion, chopped
4 – 5 russet potatoes, thinly sliced (peeled or unpeeled)
Approx 4 cups chicken broth (enough to cover potatoes with an inch or so extra)
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions, apple/pear and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a n immersion blender, blend until desired consistency is reached. As the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add enough heavy cream to get the color and consistency you desire (approx 1/2 cup – 1 cup) . Then add dash nutmeg, salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.