Monday, March 28, 2011

Potato Leek Soup

Spring hasn't sprung. My insides are chilly. Time for some hot, stick to your ribs potato leek soup. Potato Leek soup is perfect for those brisk New England days, especially on Block Island.

3 tablespoons butter
3 leeks, sliced and cleaned
1 onion, diced
6-8 potatoes, peeled and sliced thin
1 carton of chicken stock
1 cup heavy cream
salt and pepper to taste

Melt the butter in a large pot. Add the leeks and onions and cook until the onions are translucent.

Add the potatoes and chicken stock.

Cook over medium heat until the potatoes are tender. Transfer in small portions to a blender and puree. (You can use a masher instead of a blender if you do not want your soup to be ‘lump free’.)

After pureeing, add the mixture back to your pot and slowly add in the cream. I folded the cream in so that I did not “work” the potatoes too much, otherwise they can become sticky from the gluten. If you find that your soup is too think, you can always add in more chicken stock. Add salt and pepper to taste. If you find that you are adding in more salt than you are comfortable with, don’t fret. Potatoes seem to just eat up salt.

What is your favorite comfort soup?

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Block Island Seafood Company (BISCO) helps fellow seafood enthusiasts enjoy the gifts of summer in their own homes all year long. BISCO will leave your family and friends with a memorable experience beyond the traditional catered gathering by providing a dynamic chef and extraordinary cuisine. Block Island, RI (41°09'N 71°33'W) is a small island that sits in the Atlantic Ocean between Rhode Island and Montauk Point, NY. For many years it has been a vacation spot for me and my family, and now I’d like to bring Block Island to your dinner table.