I love all holiday type foods, but I am tired of making fussy dishes for the moment. It is snowing. I opened a bottle of wine, and I need to make something easy. I love Smitten Kitchen's Baked Potato Soup and I just received the last delivery from my winter CSA, so I'm flush with garlic and potatoes.
This serves 4-6 depending on your hunger!
- Four large cloves of garlic, peeled
- 3 Tablespoons unsalted butter
- 2 (large) -4 (small) leeks depending on their size
- 5-6 cups chicken or vegetable broth
- 3 Bay leaves
- 1 teaspoon table salt
- 2 1/2 lbs potatoes (1/2 of a 5lb bag or approx 4 medium...I use yukon gold - the color is gorgeous!)
- sour cream or whole milk yogurt
- freshly cracked pepper
1) In a large heavy pot melt the butter on medium heat. Add the chopped leeks and "melt" until soft and translucent (10 mins).
2) Roughly chop the garlic. Add garlic, bay, and 1 teaspoon salt to pot. Cook for another 2 minutes.
3) Add 5 cups of broth, deglaze the pan, cover, and simmer for 30 minutes.
4) While the stock simmers, wash, peel, and cube potatoes. Add the potatoes and simmer for another 15-25 minutes, until potatoes are tender.
5) Either using a traditional blender or an immersion (stick) blender, puree 2/3 of the soup. This will allow the soup to have a decadent, creamy texture without adding cream. I enjoy a few chunks so I don't cream the entire pot.
6) At this point, follow your desires. If it is too thick, add more broth. I add about a cup of yogurt and a teaspoon of freshly cracked pepper. You can use sour cream. You can add more salt, bacon, ham, chives, cheese etc.