October 28, 2014

Leek & Potato Soup

Fall has officially rolled in, cold and wet, to Boston. It rained all week and has been chilly ever since which means I have one thing on the brain: SOUP. The other night we made an awesome lightened-up New England clam chowder and it was SO good, despite me being a liiiiittle weirded out by canned clams. Side note who really likes Manhattan style, anyways? I don't know of anyone who prefers it and it'd be blasphemous to make that red calamity in my Boston apartment.

Maybe this intro was misleading because this isn't a post about clam chowder...
Leek & Potato Soup
Dan is obsessed with leek and potato soup (ah yes, our focus for this post - leek and potato soup). He will not stop talking about it so I figured why not give in? I've always found it just a bit boring, a bit bland - it never offers anything exciting. This version, however, is (kind of) exciting because it has spinach, giving it an extra vitamin-rich punch and flavor boost. I added crumbled turkey bacon on top to add some saltiness and texture (and make it a little less booooring). Next time, I would definitely not purée all of the soup, so it had a little more variety - I like a chunky soup.

Leek & Potato Soup
Serves 6
  • 4 tbsp unsalted butter (1/2 stick)
  • 4 medium leeks, both white and green parts, rinsed well and coarsely chopped
  • 2 cloves garlic, minced
  • 4 medium potatoes, cut into 1-inch cubes (Yukon Gold works well, I used a medley)
  • 6 cups chicken broth
  • 1/2 teaspoon freshly grated nutmeg
  • 1 bay leaf
  • 1 packed cup coarsely chopped fresh spinach leaves
  • Kosher salt and freshly cracked black pepper
  • 2 slices turkey bacon, crumbled (optional, but delicious!)
In a large pot, heat the butter over medium low heat. Once melted, add the leeks and garlic and sauté until the leeks are translucent and garlic is fragrant

Add the potatoes and cook another 5 minutes, stirring occasionally. Add the broth and bay leaf and bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes
Remove the bay leaf and using an immersion blender (if you're lucky enough to have one), purée the soup until it is smooth and creamy. If you don't have an immersion blender (like me), just purée the soup in a regular blender in batches. Add the chopped spinach leaves to the purée soup and pulse to blend
spinach purée
Season with salt and pepper and garnish with spinach leaves. Top with crumbled turkey bacon, if desired. I like adding hot sauce to literally everything I eat so if you're like me, load it UP
Leek & Potato Soup
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