Staying Toasty with Potato, Leek, and Green Onion Soup

Monday night, Florida got below freezing. Palm trees had frost, pink lawn flamingos were stowed in garages,  and bikinis were put away. And this girl? This girl was clinging to a massive mug of potato, leek, and green onion soup.

Oh, how I love soup. Oh, how I love cleaning out the veggie drawer. Oh, how I love the warmth that radiates from the stovetop as I hover above my giant, red, enameled cast iron pot.

If you love warmth and delicious soup, and I know you do, read on…

Ingredients (use organic whenever possible):

  • 1 large leek, sliced and cleaned
  • 3 large green onions, sliced
  • 5 medium Idaho potatoes, washed and cut in 1″ cubes
  • 3 tablespoons unsalted butter
  • 1 tablespoon bacon fat (omit if your vegetarian, and just add one extra tablespoon of butter)
  • 1/4 cup all-purpose flour (omit if you’re gluten-free)
  • 3 1/2 cups 2% milk (or use what you have on hand, but I don’t recommend skim)
  • 1/2 cup heavy cream
  • 1 teaspoon Hungarian paprika
  • Sea salt to taste
  • Cracked black pepper to taste

Method:

Melt the butter and, if you choose, bacon fat in a heavy pot over medium-low heat.

20140109-141108.jpg

Sautee the leeks and green onions for about 3-4 minutes until softened.

20140109-141204.jpg

Add the flour and stir constantly for 4-5 minutes.

20140109-141255.jpg

20140109-141338.jpg

Add the milk, cream, salt, and pepper, and stir. Bring contents to a simmer.

20140109-141441.jpg

Add the cubed potatoes and paprika. Give it a good stir, bring to a simmer over low heat, and put on the lid.

20140109-141607.jpg

20140109-141517.jpg

Cook for about 15 minutes and check the potatoes. They should be fork tender.

At this point, strain out about half of the potatoes and leeks and out in a separate bowl.

20140109-141658.jpg

Using a traditional blender, food processor, or immersion blender, purée the contents still in the pot.

20140109-142057.jpg

Add the potatoes back to the pot, adjust seasonings, and serve.

Also, I’m sorry about not having a gorgeous photo of the finished soup in a pristine bowl. I was hungry, and I ate. It was so worth it. 🙂

Advertisements

12 thoughts on “Staying Toasty with Potato, Leek, and Green Onion Soup

  1. I was just thinking of finding a recipe for this! We had a potato leek soup at the Beast’s Castle at Disney and I haven’t been able to get it off my mind! Totally trying this. Mind if I post on my site (with a link back of course). Thanks for stopping by.

  2. This looks delicious. I’m wondering: have you tried the gluten-free flour? I’m wondering how it works with homemade pizza dough.

What's on your mind?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s