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Barrack’s Cooking: Potato Leek Soup

21 Aug
Barrack’s Cooking: Potato Leek Soup

Thought I disappeared again, huh? Nope, my last entry was just poorly timed. I went on leave soon after my last exciting post, making a trip with the wife and the seven month old back to New Hampshire. Yup, that’s a ten hour straight flight from Honolulu to New York City with a baby. My own parents, hailing from the Midwest, drove out to New Hampshire as well, so baby Jack got to meet both sets of grandparents.

So, I know you’ve read and re-read my last post in anticipation of what’s to come. You got your knife and cutting board and emptied out your footlocker to make a little barracks pantry and filled it with all the basic ingredients and your slow cooker is all setup ready to go! You’re ready to create extraordinary culinary creations that will fill your belly and transcend your soul into a higher dimension!

Well, gear down there big shifter, because we’re just starting off with a pot of soup.

Potato leek soup is incredibly simple to make, and it is one of my favorite comfort foods. As it is hard to make an entire meal out of soup, I would recommend serving this with a sandwich, particularly if you have a panini press or George Foreman grill to make a grilled sandwich.

Since this is such a simple recipe, it is easy to add your own variations or ingredients to enhance it. Bacon comes to mind, if you have a toaster oven to cook it or a means of frying bacon in the barracks. Cheese, herbs, or even chicken could be added after pureeing to make a more complete meal. But for now, we’ll stick with the soup and sandwich idea.

Equipment you will need include a knife and cutting board, a peeler if you decide to peel the potatoes, a slow cooker (duh), and a blender.

Potato Leek Soup

Makes about five quarts

Ingredients:

  • 3 large russet potatoes
  • 3 whole leeks
  • 4 cloves of garlic
  • 3 and 1/2 cups of chicken stock (can substitute water)
  • 2 tablespoons of olive oil or butter
  • Salt and Pepper to taste

Directions:

Mise en place

Ingredients ready to go

  1. Prepare the leeks by completely cutting off the greenest portion as well as the root end and discard them. Cut leeks in half, and then slice them in half lengthwise.

    Leeks

    This is how to cut the leeks

  2. Separate the leeks and place them in cold water to rinse them. Let them sit while you prepare the other ingredients.

    Soaking

    Soak the leeks to separate them from the dirt and to leech out the sulphur

  3. You can peel the potatoes if you like. I didn’t, because I like the flavor and all of the nutrition that comes from the skins. Choice is yours, but make sure you wash the potatoes well if you leave the skins on. Cut the potatoes into roughly once inch long pieces.

    Potatoes

    Cut potatoes

  4. Peel the garlic. No need to chop it up. Unless you really want to use that brand new fancy knife of yours.

    Garlic

    This is garlic

  5. Add the potatoes, garlic, and the chicken stock to your slow cooker.

    Add stuff

    Start throwin it in

  6. Drain the leeks and roughly chop them up into one inch pieces. Add them to the slow cooker and add the oil or butter as well.

    Add more stuff

    Oh, and add this too

  7. Turn on the slow cooker to high and cook for about 3 to 4 hours, until the potatoes are fully cooked.

    Fully Cooked

    After it’s been simmering for several hours

  8. Throw the soup into the blender and make it nice and smooth.

    Blend!

    But will it blend?

  9. Depending on the size of your potatoes, you may need to thin the soup out a bit with more stock or water. Once you get the soup to your preference, salt the hell out of it (it will taste quite bland, especially if you used unsalted stock or water) and pepper it to taste.

    Done!

    Add salt, pepper, and thin with stock if needed

  10. Serve with your favorite sammich!

    Serve!

    Serve!

This recipe makes a pretty large batch, especially just for one person, so feel free to half it.

Potato Leek Soup

Looks tasty, right?

Oh, the panini I made? Turkey with grilled summer squash and portobella with Boursin cheese on sour dough. I bought a panini press just for this soup 😉

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