Whenever I make a cocido I often have leftover leek and potato so I make a leek soup. Even the leek skeptics have been known to have several servings of it. It is so tasty that I decided I didn’t only want to have it when I made my cocido. I wanted it for lunches or on a cold day as well. The solution? My crockpot of course. I admit when I wrote this blog entry I made a double batch but the recipe is listed below for 3-4 people. If I am going to make a large pot of soup, I don’t mind doubling it so I can freeze it and pull it out as a starter dish when company comes.
The ingredients are simple: 1 large leek, 2 russet potatoes, chicken broth, and a hint of curry powder finished with cream and chives. Any potato can be used as long as they work out to about the same amount as the russets (for example if they are smaller, white potatoes, use 3).
Put the leek, potatos and broth in the crockpot. Sometimes I add garlic but that is optional. Cook on high for 6 hours.
I like to let the soup cool down a bit but if you are rushed for time, you can use a hand blender to blend the soup. Just be careful in case the hot soup splashes. The potatoes help thicken the soup and you should have a nice, smooth texture.
Stir in a tsp or 2 of curry powder and season with salt if needed. Add 1/2 C of cream. Put the crockpot on low for another hour so the flavours have a chance to meld.
When you are ready to serve the soup, drizzle it with a splash of cream and sprinkle some fresh chives on top.
Creamy Leek Soup
1 large boiled leek
2 small cooked, peeled russet potatoes
1 Tbsp olive oil
6 c chicken broth
2 tsps curry powder
salt for seasoning
chives (for garnish)
1/2 C cream
1.Sauté potato and leek pieces in oil.
2.Add broth and curry.
3.Bring to a simmer for 10 minutes.
4.Blend with a hand blender until smooth.
5.Add cream and season with salt if needed.
6.Keep warm on stove.
7.Garnish with chives and a splash of cream.
Protein 6.4 g