Turkey Tracks: December 18, 2016
Winter Comfort Food: Leek and Potato Soup
The classic combo of leeks and potatoes is…classic.
I alter Julia Child’s recipe a bit by using a chicken bone broth as a base instead of plain water. AND, I do wilt the leeks with about 1/4 cup of raw butter before throwing in the potatoes and the broth.
While the above very simple mixture cooks–about 40 minutes or until the potatoes are really soft, I go hunting for what Emeril Lagasse used to call “the boat motor.” It’s so much easier than trying to hand smash the soup, or putting a really hot liquid into a blender or through a food mill.
The result is a velvety smooth soup.
You can make this kind of soup with any kind of veggie combo actually. Squashes work like the potatoes to give the velvet texture.
Add a drizzle of raw cream or more butter and a sprinkle of something green, like dried herbs, chopped fresh parsley, etc.