Potato and Leek Soup

April 11, 2013 • Babies, Toddlers & Kids, Soup, Uncategorized, Vegetarian

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While I was shopping at our local Italian market yesterday, I noticed these hearty, green leeks in the small produce section.  For some reason, my palate inspired me to make potato and leek soup with a Mediterranean kick.  (I also knew I had some cream on hand at home as well as a huge bag of potatoes that needed to be used!)  I made a huge pot to feed my whole family.  My husband and I will eat the full adult version, my toddler son will have a somewhat modified version sans the fontinella cheese and lower in sodium, and my twin baby daughters will have a lower sodium, no cream, pureed variety. 

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Be sure to slice and separate the leeks before they go for a soak.  This will ensure that you get rid of all of the hidden grit and sand.

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I like to add a bay leaf to this soup as well.  It gives it that rich Mediterranean flavor.

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For the babies in the house, be mindful of dairy based on their age and be careful not to add additional salt to taste until you have removed their portion of soup to be pureed.

Potato and Leek Soup

Ingredients

  • 3 Leeks
  • 6 Potatoes
  • 3 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 48 oz. Chicken Stock (1 large box)
  • 1 Cup Heavy Cream
  • 2 Cups Water
  • 1 Bay Leaf
  • Salt and Pepper to taste
  • Fontinella cheese for shaving
  • Fresh celery leaves for garnishing

Instructions

Slice and half the leeks. Then soak the leeks in cold water, taking the time to separate the leeks and allow the dirt to soak off into the water. Drain the leeks and pat them dry with a paper towel.

Saute butter, olive oil, and leeks.

While the leeks are sautéing, peel and dice the potatoes.

Add chicken stock and potatoes. Bring to a boil.

While stirring the soup, add cream and water.

Finally, drop in the bay leaf and reduce heat to simmer.

Simmer for about a half an hour, until the potatoes are tender.

Ladle the soup, garnishing with shaved fontinella cheese.

As always, drizzle a small amount of olive oil across the top.

 

4 Responses to Potato and Leek Soup

  1. Ashley says:

    This soup sounds delicious! I had something similar at a restaurant recently and have wanted to try making it at home.

  2. Cara says:

    Can I come over for dinner?

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