8.2.11

Potato Leek Soup Makeover
















Potato Leek soup is a pretty common soup I think. Probably because it's pretty simple to make, delicious and warming making it a true comfort food. All of the recipes I've come across are pretty similar, most call for just potatoes and leeks, stock and cream. To me, that just makes glorified mashed potatoes which is all fine and good but I wanted more of a hearty, flavourful yet healthy soup. So I made up my own version out of the usual 'starter' recipe and it was magnificent.

If you've been here at Simply Healthy Family before, you know that I love my veggies and put them in almost everything, even in smoothies. So basically, all I did to this soup was use a good Organic chicken broth ( I use home made broth in broth based soups) and added more leeks and veggies and omitted the cream, using white wine instead for even more flavor. The result was a very flavorful soup without the heavy cream to mask the wonderful leeks and veggies.

This soup was super simple and fairly frugal making it a perfect weekday supper. 4 out of 4 kids loved it!



Simple. Leeks, potatoes, a bit of celery a touch of garlic. Use good quality flavor enhancers like chicken broth, a little bit of a good, dry white wine and French Sea Salt and you'll never miss the butter and cream that sabotage this wonderful soup and your diet.





 Cut the dark green tops off of the leeks and discard or save for vegetable stock or your compost pile. Slice the remaining white stalk lenghtwise. Rinse thoroughly under cool running water to remove sand.




In a ceramic coated cast iron pot (or good soup pot) over medium heat, add a teaspoon or two of EVOO. Gently cook leeks for 3-4 minutes till softened.
Don't let them brown like onions, Leeks are very sensitive that way. ;)







'De-Glazing' adds flavor 

Pour the wine into the pot (can use broth but the wine adds a wonderful flavour!) while scraping the bottom
of the pot with a broad wooden spoon to remove browned bits.
Turn up the heat to Med-High and cook down the wine for about 3 minutes.
Remember not to use metal utensils on your ceramic coated cookware.
and you threw away all of your Teflon pans right???







The center of the celery or 'celery heart' is perfect in soups. Chop up the leaves and add them to soup for more flavour!




Let's talk about salt!


French sea salts are hand-harvested from pristine Atlantic seawater. Unlike most American sea salts, they are usually unrefined so they retain more of the trace minerals that naturally occur in seawater. These minerals include natural iodine which is an essential mineral for proper thyroid function. French grey sea salt, or Sel Gris, is harvested using the traditional Celtic methods. This prized process is done entirely by hand, using only wooden tools. This preserves the pure taste of the French salt, and produces a very special moist crystalline texture. Sel Gris by Le Tresor is also lower in sodium chloride content than average sea salts, generally containing anywhere from 83–87% sodium chloride. French sea salts are ideal for use on salads, cooked fresh vegetables and grilled meat. They are available in coarse grains – ideal for pinching or salt cellars, stone ground fine – an ideal replacement for processed table salts, and extra fine grain – the perfect popcorn salt (or other salty snacks).




 A little goes a long way so even though it's more expensive than regular table salt, you get your money's worth and it's so much better for your health! I just can't say enough about how wonderful this salt tastes!  Potatoes soak up a lot of salt so add a little during cooking to help distribute flavor through your soup but wait until the end of cooking to add salt to taste.












The result?  Drum roll please................... Fantastic. Flavorful. Healthy. 
Comfort city central in my 
kitchen.









Printer Friendly Version of Potato Leek Soup Recipe


TIME  40 MINUTES     SERVES  6-8You Will Need:
5 medium Russet or Yukon Potatoes2-3 Leeks, trimmed and washed2 stalks celery heart w leaves, chopped1 clove garlic, chopped1 cup dry white wine (sub w broth if you must ;)6-7 cups Organic Chicken broth (or home made)2 teaspoons extra virgin olive oil (EVOO)1 tablespoon fresh thyme or 1 teaspoon dry* 1 teaspoon French Grey Sea Salt *Freshly cracked pepper to taste
Optional Garnishes:Center cut bacon, cooked and crumbled on topFresh Thyme


Trim and wash leeks as described above. Cut into thin slices. In a large soup pot over medium heat, add EVOO. Add leeks, cook over medium heat stirring occasionally 3-4 minutes till softened but not browned.Pour in wine while scraping the bottom of the pot with a broad wooden spoon. Let the wine cook down for 2-3 minutes.
Meanwhile scrub potatoes, leave peels on for vitamins. Chop into small, 1 inch pieces. Wash and chop celery. Smash and chop garlic, set aside.
Add broth to the pot, turn up the heat and add the potatoes and celery. Bring to a boil while stirring. Lower heat, cover and simmer 20 minutes, until potatoes are soft.

Remove from heat. Add garlic, thyme and salt. Using an immersion blender, blend contents of pot to a smooth consistency. Alternately, in small batches, carefully blend contents of pot in a blender.

Ladle into bowls. Sprinkle with cracked pepper and chopped bacon, garnish with thyme.





This post is linked to Kahakai Kitchen for Souper Sunday's roundup!

SouperSundays

17 comments:

  1. Wow - you have taken potato soup to the next level! I love the addition of the leeks, and I agree that a good organic box of broth can go a long way toward making a delicious soup! (Also appreciate your discussion of sea salt. That is an ingredient I would like to use more...) Wonderful recipe!

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  2. This looks so good!! I have a bag of potatos I need to put to good use...you have inspired me.
    Thanks for the recipe.:)

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  3. Potato soup makeover? You totaly naild it. Love how healthy and delicious it looks. Wonderful recipe.

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  4. Thank you for the comment on my blog today! I am so excited to poke around and look at your recipes. And YUM grey sea salt! I was just telling my mom that I want to get some of those antique salt dishes and get all different colors of sea salt.

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  5. Hi! I'm a new reader here (or should I say viewer, as I'm very very much enjoying your gorgeous food photos!) Can't wait to look around some more!
    I'm having a giveaway on my blog if you want to check it out!
    Meri
    merigoesround.blogspot.com

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  6. You know how to make some soup! I don't like cream in my soups at all, so I was thrilled to see an adaptation of such a winter classic. Thank you for sharing your tasty recipe with me. I hope you are having a happy and warm Wednesday night.

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  7. Potato Leek Soup is one of our favorites! This makeover is a great recipe. Thanks!

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  8. Thank you so much for the nice comments everyone, they mean so much to me!

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  9. I love the robust flavor that leeks add to winter soup, and this one sounds and looks like a winner!

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  10. I love this soup! One of my all time favourites!

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  11. Great job on a healthy makeover of a classic soup. Leek and potato is such a comforting combination and one of my favorite soups.

    Kristi

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  12. Potato leek soup is a favorite of mine--love what you have done with this one. Great pictures too. Thanks for sharing it with Souper Sundays. ;-)

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  13. Great job on a healthy makeover of a classic soup. Leek and potato is such a comforting combination and one of my favorite soups.

    Kristi

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  14. I made this vegan and it was amazing! Thanks so much for sharing!

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  15. I am one of those cold and miserable people :) I live right outside of Chicago...it's cold.
    Leek and potato soup is one of my faves. This winter weather is perfect for it! I'm loving the touch of bacon on top.

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  16. How can cooking salt make the minerals go away? It is not a chemical reaction or anything, just heat.

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    Replies
    1. Hmmm, good question. This is something I was taught by my mom but had to do a bit more research on after your question.

      1. Chemically, salt is just salt, that is sodium chloride. Salts from different sources may have different degrees of contamination {some salts may suffer from heat but most will not} , but these are small and pretty well irrelevant in the context of the dilution in a dish of food. Salt is very readily detected by the tongue on impact and that is why the salt that comes in large flakes - and added after cooking - is prized.

      2.I find that salting after cooking (except for baking dough or cooking meats) allows the use of much less salt (for health reasons) while retaining the same pleasant salty flavor and preservative benefits.

      3. It depends on what sort of dish you are cooking but as far as this recipe is concerned we are dealing with potatoes. Potatoes absorb a LOT of sodium so I would add a little during the cooking process to distribute through the soup and bring out flavor but wait until the end to add salt to taste.

      Bottom line: Looks like I was wrong. :} Thanks for the question!

      Delete

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