POTATO AND LEEK SOUP WITH PETITE PEAS
Every year at this time I see recipes for Potato Leek Soup and every year I’m intrigued to make it. However, I’m not one to want to eat a pot full of warm milk which is essentially how most of those soups are made. So, taking a cue from what was available at our local farmers market, I came up with this lighter version of potato leek soup. I prefer the delicate balance of all of the spring flavors in here just as it is but if you’d like to give it a bit more heartiness you could add a cup or so of shredded chicken…maybe from a leftover rotisserie chicken. I would also have salt and pepper on the table so each person can give their soup a quick little zing right before eating and believe it or not this soup is delicious with soft (or hard) boiled eggs and a little toast on the side. Now, I do have to admit to you that while I made this soup and served it for my little guy’s family birthday dinner, it was definitely more of a hit with “the chicks,” if you catch my drift.
2 tbsp olive oil
2 leeks diced, white and light green parts only, about 2 cups
1 tsp kosher salt
1/8 tsp freshly ground pepper, or to taste
3 cloves garlic, peeled and thinly sliced
6 small Yukon gold potatoes diced (4 cups or so)
1/2 c white wine
1 qt water or chicken broth or a combination of the two
1 cup fresh or frozen petite peas
A handful of minced fresh chives
Optional: 2 cups cooked, shredded chicken
2 leeks diced, white and light green parts only, about 2 cups
1 tsp kosher salt
1/8 tsp freshly ground pepper, or to taste
3 cloves garlic, peeled and thinly sliced
6 small Yukon gold potatoes diced (4 cups or so)
1/2 c white wine
1 qt water or chicken broth or a combination of the two
1 cup fresh or frozen petite peas
A handful of minced fresh chives
Optional: 2 cups cooked, shredded chicken
In a large soup pot, heat your olive oil over medium heat. Add your leeks and salt to the pot. Sauté over med-low heat for about 5 minutes until leeks are softened. Stir occasionally so leeks do not burn.
Add your garlic and sauté another minute or so.
Stir in your wine and let the alcohol evaporate from the pot, about 2 to 3 minutes. I can always tell by sniffing the rising steam. Once the pungent alcohol smell turns sweet, you know you’ve finished.
Now, add your potatoes (and chicken if you’re using) and a quart of water/chicken broth plus enough water to cover the potatoes (and chicken, if using) by about an inch. Bring to a boil. then turn the heat down and simmer for about 10 minutes.
Add your peas and simmer another 5 minutes or until the potatoes are soft and the peas are just cooked.
Spoon into shallow bowls and sprinkle with chives. Enjoy!
Add your garlic and sauté another minute or so.
Stir in your wine and let the alcohol evaporate from the pot, about 2 to 3 minutes. I can always tell by sniffing the rising steam. Once the pungent alcohol smell turns sweet, you know you’ve finished.
Now, add your potatoes (and chicken if you’re using) and a quart of water/chicken broth plus enough water to cover the potatoes (and chicken, if using) by about an inch. Bring to a boil. then turn the heat down and simmer for about 10 minutes.
Add your peas and simmer another 5 minutes or until the potatoes are soft and the peas are just cooked.
Spoon into shallow bowls and sprinkle with chives. Enjoy!
YIELD: 4-6 servings
What a tremendously sweet post! *sniff* Happy birthday to your little one!
What a time we had as a "family."
The wedding and them your little one's birthday, and then we crashed today with a 3 hour nap. We love it all and we loved the soup. Thanks so much, love yawl, Pops
Mary, I'm so glad you enjoyed the post. Thank you for letting me know.
Pops, A good time had by all…as always. Love you…..
On the drive home, I was told, "it would be okay if we stayed for two more days . . ." Ry sure loves his cousin Will, even if Griffin is his new best friend! Thanks for the fun, love, and chaos!