Creamy Leek & Potato Soup with Stillman's italian sausage, vermont cheddar, garlic & onion focaccia and a glass of apple cider.
All of the soups contents sans the black pepper were from the farmers market (1 of my leeks made it into the soup). The bread was picked up from a local bakery, and the cider is also from a local farm. Fall in New England is a great time of year and features some of my favorite local ingredients and flavors. I have many more hearty soups and meals to look forward too and I can't wait!
Potato & Leek Soup
1 pound of leaks, cleaned and darker parts removed anywhere from 4 to 6 leeks.
3 tablespoons unsalted butter
Heavy Pinch of kosher salt
1-1.5 lbs yukon gold potatoes, diced small (peeling them is up to you). I usually go with 4 to 5 good sized potatoes
3-4 cloves of garlic, diced.
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon pepper (black or white is a matter of preference)
1 tablespoon fresh snipped chives (if available)
Chop the leeks into small pieces.
In a 6-quart pot over medium heat, melt the butter. Add the leaks and salt and let simmer for 5 minutes. Lower the heat to medium-low and cook until the leeks are soft and tender, 20-25 minutes, stirring occasionally.
Add the potatoes, minced garlic and broth, raise the head to medium-high and bring to a boil. Once boiling reducing the heat to low, cover, and simmer gently until the potatoes are nice and soft 40-45 minutes.
Turn off the heat and puree with immersion blender or food processor until smooth. Stir in the heavy cream, buttermilk and pepper until well blended. Taste and adjust seasonings as desired. Sprinkle with chives and serve.
Bacon & Sausage make an excellent edition to this soup. Another alternative is to stir in chopped carrots and let them soften a bit before you add the dairy.
What seasonally inspired dishes are you enjoying this week?