You know there are a lot of simple recipes I haven't made yet. It seems like I would conquer the simple before moving on to the complex, but most of the time I forget I haven't made even the basic of dishes.
This is one of those simple dishes.
I had never made it or any variation of potato soup before. Come to think of it, I have never even had potato leek soup before.
But I had bought some leeks, thinking I would use them in a parsnip puree, but I didn't and I needed something else to make. Then it dawned on me to make this.
And it was simple to make and very flavorful. It was quick to make, which means it might become a staple in my menus.
2 tablespoons butter
1 tablespoon canola oil
2 leeks, thinly sliced
3 shallots, chopped
6 – 8 russet potatoes, diced
4 cups turkey or chicken broth
1 cup milk or heavy cream
salt to taste
fresh ground black pepper to taste
~Cook leeks and shallots in butter and oil in a large sauce pan until tender. Add salt and pepper to taste.
~Add potatoes and enough broth to cover. Bring to a boil; reduce to a simmer and cook for 20 minutes. Pour half of the soup mixture into a blender and puree. Meanwhile, use a potato masher and gently mash the potato mixture in the pan. Add the blended soup back into the pan and add the milk or cream. Heat through and served with bacon crumbles.
recipe by: The Good Wife