Leek Soup

Smooth and delicious. Two words that really identify this soup. The great thing about making this soup is not only its flavor and comfort, but it is that you get to use leeks! If you have never cooked with leeks before, well, one you are missing out, and two, now is the time. The leek is that over sized green onion looking thing in the produce department, white near the bottom, and thickened green at the top. It is actually part of the onion and garlic family, two of my favorite flavors. This soup brings those flavors out, and once cream is added at the end, then the game is on. Let’s get started.

Ingredients:

• 5 medium sized leeks, sliced and cleaned, top part of the green removed
• 4 tbsp unsalted butter
• 3 tbsp red onion, chopped
• 3 cloves garlic, finely chopped
• 3 medium sized Yukon Gold potatoes, skin peeled, cubed
• 1 quart of vegetable, or chicken stock
• 1 tbsp course salt
• 1/2 tsp of white ground pepper
• 1 cup of heavy whipping cream
• 1/2 cup of buttermilk
• 1 cup of skim milk
• Bacon pieces (optional), garnish
• Fine chopped red onion (optional), garnish
• Crusty bread, warmed (optional)

If you have never worked with leeks before, once you slice them down, toss them in a bowl of cold water, break them up, and give them a good wash. What you will find is that some dirt gets embedded in these onion rings. Did I mention onion ring? Ok, these would be pretty killer for a light batter, and fried as well. Anyway, stay focused, we are on the soup train. Once cleaned, drain, and rinse again.

Now, get your large pot ready. Begin by melting down the butter. Toss in the leeks and red onion, and cook on medium heat for roughly 20 minutes, stirring on occasion. Add in your garlic, and cook another 5 minutes.  The hard part if over.

Next, toss in the broth and potatoes, bring to a boil, reduce the heat, and cover and let simmer for about 45 minutes.

The remainder of this dish is easy, however you will need to be careful on this next step. Ladle in batches to your blender, the soup mix. PUT THE LID ON THE BLENDER and cover with a towel, keeping pressure on the lid when you puree the mixture.  Transfer to a bowl. Repeat this process until the soup is all blended. I note to keep pressure on the blender lid because when you add hot liquids to a blender and expect to just blend it, you are wrong. You could have soup all over your kitchen walls and ceiling!

Transfer the soup mixture back to the pot, bring up to medium temperature, and add in your cream and milks. Add in the white pepper. Taste. Does it need salt? More pepper? This is the time.

Bring a few ladles into your favorite soup bowl, top with bacon pieces and the red onion.

One word now, YUM. I hope you enjoy.