Yum! Leeks and potatoes are in season and available locally! Not to mention the fact that Facebook has basically been stalking me with soup recipes.
I love, love, love soup as the weather turns cooler. On a day filled with at-home time, it is easy to get things prepped and generally babysit this soup while I work on other things. Someday I hope to perfect this, but for now this is my working recipe…
M Bee Makes Baked Potato Soup
4 large potatoes (I like to use 2 russet and 2 yellow)
1 tablespoon olive oil
1 large leek
3 tablespoons butter
2 tablespoons flour
1 32 oz container chicken stock (or a stock of your choosing)
1 cup milk
3 tablespoons cream cheese
½ cup cream
Salt and pepper to taste
1 teaspoon garlic powder and onion powder (optional)
Prep work (1 hour 20 minutes):
Preheat oven to 400 degrees. Wash the potatoes and pat dry. Prick with fork. Coat with olive oil and wrap in aluminum foil. Bake for about one hour, until fork tender. Set aside to cool.
Prep leeks by cutting the white part to use. Slide down the long way, then chop into ¼ inch slices. (I usually put this in a bowl of cold water to let the grit wash out. Remove and pat dry on a paper towel)
The soup (45 minutes):
Preheat a soup pot to medium high heat. Melt 2 tablespoons of butter. Add leeks and stir to coat. Cook for about 5 minutes. Once leeks are soft, add the last tablespoon of butter and 2 tablespoons of flour. Stir to coat, then cook for 2-3 more minutes. Add salt and pepper to taste. Add the container of chicken stock. Stir and set to simmer for about 20 minutes.
In the meantime, peel the skin off the potatoes and chop. You can mash them in a bowl, or use a blender or mixer if you would like a smoother soup.
Add the potatoes to the leek/broth mixture. Add one cup of milk and 3 tablespoons of cream cheese. (Optional: add 1 teaspoon each of garlic powder and onion powder). Stir well. Bring heat back to medium high and heat through for 10-15 minutes.
Just before serving, add ½ cup of cream and stir through.
This is a simple soup, so it is best served toppings: We serve with shredded cheddar cheese and chopped bacon pieces. Chives and sour cream would also be a great option!