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Leeks and potatoes

This is an easy soup to make and it taste wonderful. Very soothing on a wintry day.

1 head garlic

3 tablespoons unsalted butter

2 medium leeks, white and light green parts halved lengthwise, washed and chopped small

6 cups chicken broth

2 bay leaves

Table salt

2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes

Optional Toppings

  • Minced fresh chives or scallions
  • Bacon bits
  • Sour cream
  • Grated cheddar
Cut the top third off the garlic head and peel any loose papery skins off the bottom two-thirds. Instead of discarding the top third, pop out the garlic clove tips and mince them.

In a pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

 

Discard the bay leaves and remove garlic heads.

Adjust seasonings, adding more salt and pepper to taste. Serve with your choice of toppings. (I particularly enjoy the soup with bacon bits I make.)

Enjoy!