Steve and I are still trying to get our kitchen restocked and house in order after Kat & Steve's kitchen takeover & challenge. With the production crew gone, we are both exhausted and have been literally non-stop with work & life! We are counting down the days for our mini-vacation and 3-year anniversary celebration in NYC. I LOVE NYC!!!
Chicago is having crisp fall weather right now, it makes me want homemade soup!!! I had potatoes and leeks on hand, so I decided to make a warming, filling and creamy potato & leek soup. If you are using canned or boxed broth this soup will be ready in 20 minutes or less. However, I decided to make my own fresh and homemade broth, as it makes so feel incredibly wholesome. I whipped up a quick vegetable broth (onions,carrots,celery,cabbage,thyme,& parsley) If you have left over mashed potatoes, this is a great way to use them up is my making this soup. I added sweet potato and nutmeg to really get an autumn feel and taste. Feel free to omit those ingredients.
1 lb Idaho potatoes, peeled and cubed
2 cups of vegetable or chicken stock
1 medium leek, thinly sliced white and greens parts only
1 cup celery, sliced
1 tablespoon of butter
Ground black pepper
1 1/2 cups milk (optional)
2 cups sweet potato, peeled and cubed (optional)
1/4 teaspoon ground nutmeg (optional)
Fresh parsley or chive as garnish (optional)
In a saucepan combine potatoes with 1 cup of the broth. Bring to a boil and reduce heat. Simmer covered for about 10-15 minutes or until potatoes are tender. Remove from heat, place in a bowl and cool slightly.
In a large saucepan, over medium high heat, melt the butter. Add the sliced leeks and celery, cook for about 4 minutes or until tender. Add the remaining broth, (sweet potato and nutmeg) and bring to a boil, reduce heat and simmer, covered, for about 10 minutes.
Transfer potato mixture in a blender or food processor and blend or process until smooth.
Stir in potato mixture, (milk) and season with salt and pepper. Cook and stir occasionally for another 5 minutes, until thickened and warmed through.
Season to taste with salt and fresh ground pepper. Garnish with a fresh herb spring of your choice, I used parsley.