Creamy Potato Leek Soup II
Absolutely killer soup. I made some very minor changes. You HAVE to watch the video if you're to get the proportion of potatoes to liquid right. This is cooking (art), not baking (science). I used russets, but have a large bag of them on hand and they were restaurant style in size, so even picking the smallest ones I could required twice the broth. You have to cover the potatoes with liquid otherwise you'll end up with soupy mashed potatoes. So I ended up with 8 Cups of broth.
I sauteéd the leeks in one stick of butter - excellent choice. When cooking the leeks, taste them before adding to the soup. Salt and pepper to taste.
A note on heavy cream - not all creams are created equal. Choose one with 6g of fat per serving. It will result in a much better flavor and mouth feel than the 4.5 g of fat per serving whipping cream (that's why they call it heavy cream).
One other minor change I made was to use about 6 baby new red potatoes, diced the same size as the rest. Russets will break down, which makes for a great thicker soup, especially on day two, but the new potatoes hold their shape well and don't break down. It makes for a very nice texture.
A note to "health conscious" folks changing the recipe. If you want healthy, don't eat potatoes. This is a comfort food. Changing heavy cream to milk or half and half? No wonder why some reviewers complained of it being bland.
Changes for next time: instead of three leeks, I will use four due to their mild flavor.
2 users found this review helpful
Mar. 4, 2013