Experientialist: a collector of experiences, especially one-of-a-kind.
I am getting to know Ute from Utesmile (isn’t that a great name for a blog?). Lately we have been talking about cooking (it all started with the bacon post-if you visit the post you will see the course of our conversations and how we got to this point).
So, for my friend Ute and for anyone else that loves a warm, hearty soup that is very easy to make and well worth the effort to make a LARGE pot, here is the recipe from the German Club when I was in high school.
Potato Leek Soup
(Click on the link below to get the print out version with shopping list.)
Potato Leek Soup
2 tablespoons butter
1 large onion, chopped
2 leeks, chopped
2 tablespoons flour
4 cups chicken broth
3 medium potatoes, peeled and cubed
salt & pepper to taste
1 cup milk
Melt the butter in the saucepan over medium heat. Cut off the dark green leaves, keeping only the white part and some of the green. Slice the leek lengthwise and rinse under running water (leeks have the reputation for being sandy) until the sand is gone (you can “fan” the leek to get the sand out). Then cut off the roots and slice the leeks cross-wise they will resemble a half coin. Put the onions and the leeks in with the butter and saute gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to a boil, and simmer gently for 30-40 minutes or until potatoes are soft. Puree soup, stir in the milk and season to taste.
Now for some fun stuff. This is one of the easiest recipes to double, tripple, etc. It doesn’t require any special modifications to the amounts.
I have tried all kinds of potatoes, waxy (think red), and baking (think russet). When Yukon Golds came on the scene those were my favorites. But now I have a new favorite that I would like to try. Last summer Trader Joe’s carried a multicolored bag of potatoes (yellow, red & PURPLE!). I really bought the bag so I could try the purple potatoes. I have to admit, I wasn’t expecting anything spectacular – oh my, was I wrong. The purples are creamy, a touch on the sweet side and a taste sensation that should not be missed. Oh, and the potatoes stay purple when they are cooked! So, while this opening photo is not one of mine, I think my next PLS venture will be with the purple potatoes. I promise to write a follow up post about it that will include photos (http://wp.me/p2zGQ7-17L).