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
Melt the butter and, if you choose, bacon fat in a heavy pot over medium-low heat.
Sautee the leeks and green onions for about 3-4 minutes until softened.
Add the flour and stir constantly for 4-5 minutes.
Add the milk, cream, salt, and pepper, and stir. Bring contents to a simmer.
Add the cubed potatoes and paprika. Give it a good stir, bring to a simmer over low heat, and put on the lid.
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.
Using a traditional blender, food processor, or immersion blender, purée the contents still in the pot.
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. 🙂