Tuesday, October 29, 2013
Seriously one of my favorite soups on a cool, fall day.
Since my family cannot have any dairy, gluten, eggs, soy or nuts, I developed this awesome, creamy recipe that somewhat tastes like potato skins from my bar food days. (Insert wink here.)
Potato Leek Soup
About 3-4 large russet potatoes – peeled and cubed
2 large carrots – peeled & chopped
1 celery rib - sliced
2 large leeks – The white part halved & chopped into half moons (swish in cold water to get all the grit out)
Pancetta (4-5 oz cubed) or bacon (about 3-4 slices)
One quart of chicken stock – low sodium
S & P
½ - 1 tsp of crushed red pepper – optional…if you like spicy.
In large soup pot, cook pancetta until browned and crispy. Remove with a slotted spoon and keep on a paper towel.
Add celery & carrots to fat in the pot and cook about 5 minutes to soften the veggies. Add leeks and cook a few more minutes.
Add about 1-2 tsp of dried thyme or a few springs of fresh thyme and S & P to taste
Add potatoes and stock to the pot. Bring to a boil, lower heat & simmer about 20 minutes until potatoes are tender.
Put about ½ of soup mixture in the blender and blend until smooth. (Make sure to remove the top hole in the blender so heat can escape.) Add smooth mixture back to pot to create a creamy soup with some chunks.
Add crispy pancetta and stir. Serve warm.