Potato and Leek Soup

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This is a very easy peasy soup and fast to make...........I got this recipe from a friend who is always on a diet or looking for fast meals. This also freezes well.

"Easy Peasy Potato and Leek Soup"

3 Tbsp. butter

3 large leeks, white and pale green parts only, thinly sliced about 4 1/2 cups

2 larger Russet potatoes, peeled and diced [about 18 oz.]

4 1/2 cups [or more] chicken stock OR water

2 Tbsp. fresh chives, chopped for garnish

Melt butter in a saucepan add leeks and saute, stirring for about 10 minutes.

Add potatoes, cover and cook til' tender, about 10 minutes.

Add 4 1/2 cups chicken broth; bring to a boil.

Reduce heat, cover and simmer for 30 minutes.

Puree' in batches.

Garnishes..........Sometimes I use crispy bacon, croutons, freshly grated Parmigiana-Regianno or crispy shallots. Whatever fancies you that day.



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'Old Fashioned' Potato Soup

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"Old Fashioned"Potato Soup

This is a soup I remember my Grandma, Aunt and my Mother making when I was a child and I still make it. It is one of my husband's favourite soups. I don't really go by a recipe as I just do without, but after so many years of watching I just wing it everytime. But I did write up a recipe as best as I could while I was cooking it.

My Grandmother told me since they had an abundant supply of potatoes where she was from this was one of their soups that they would have for breakfast..........yes for breakfast. I guess if you had to go into the cold wintery Siberian cold blustery, windy and dark weather real, real early you would need something warm and hearty.

4 potatoes, peeled and cubed BUT leave 1 potato whole
1 onion, chopped

1 or 2 carrots, peeled and grated

1 rib celery, chopped

2 garlic cloves, minced

2 Tbsp. parsley, chopped

2 Tbsp. dill, chopped

8 cups broth or water

Canola oil for sauteeing or butter if you prefer

salt and pepper to taste

Simmering Soup

Bowl of hot Potato soup.

1. Saute in oil or butter [your choice] chopped onion, grated carrot, chopped celery, and minced garlic till carmelized.

2. Near the end of sauteeing add chopped parsley and chopped dill.

3. Put sauteed veggies into a saucepan and add 3 chopped potatoes and also saute. I do the potatoes separatley, this way they get more carmelized. I always carmelize my veggies when I make any kind of soup. This way they are not wishy washy tasting but have a taste and body to them. But that is just my 2 cents of opinion.

4. Put into saucepan ready sauteed veggies, 1 whole potato and add 8 cups of broth or water.

5. Add salt and pepper to taste and simmer for 45 min.

6. When soup is ready take out whole potato and mash and put back into soup. I do this too thicken the soup broth.

Sometimes to each bowl I add chopped fresh dill........but my husband likes to squeeze some fresh lemon into it. This is good with some nice fresh crusty soup and we are ready to go.

Yummmm with fresh dill.



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