cold outside, warm in my belly

since it’s slowly turning into winter & the week began with rain, i felt that a soup was necessary!

while many think of soup as a bore, my mom has treated me to nothing but delicious-ness!

there is nothing more versatile and soothing as potato & leek soup. or vichychoisse! generally, the latter is served cold and it is still amazing & perfect for the summer! i first (memorably) had potato & leek soup while camping in botswana.

not only is it yummy…. it’s easy! normally, i do not deviate from the recipe because it’s fool-proof, but food & wine magazine gave me a new twist!…. broccoli! while i would add the pancetta if i had the time, i just went with the veggie addition this time!

so. here is my mom’s traditional recipe with a new ingredient…..

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potato & leek soup.

ingredients

  • 3 Tbsp. unsalted butter
  • 4 leeks, white part only, trimmed & sliced thin
  • 1 bunch broccoli, chopped & stems peeled —- optional!
  • 2 medium onions, sliced thin
  • 10 oz. baking potatoes, peeled & diced
  • 6 c. chicken stock
  • s&p
  • 1 c. heavy cream or creme fraiche
  • 1 Tbsp. minced fresh chives

directions

heat butter in a large saucepan over medium heat. add leeks & onions and cook until tender but not browned. add potatoes, stock and s&p. bring to boil, reduce heat, cover & simmer until potatoes are tender (20-30 mins).

puree in food processor or blender in batches until smooth. strain back into saucepan, pressing down solids to extract all liquid. discard solids. bring to boil.

whisk cream with a little soup in a small bowl & return to mixture & whisk until smooth. serve immediately.

(optional if you want it cold) – refrigerate until cold. 3-4 hours. serve with minced chives.

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note: leeks need a solid wash because they often hold dirt between the layers. it’s easiest to chop them lengthwise first and then run them under water!

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