From Dish Nicole:
Now that the cold weather has settled in for good this holiday season, I have been digging out all of my soup and stew recipes. There really is nothing better than coming home to a steaming bowl of soup after a long chilly day of running around the city. I could eat soup for just about every meal and it’s one of my favorites to cook up because it’s so easy to improvise with the ingredients. For this particular recipe I wanted a potato leek soup but without the “cream of”. Don’t get me wrong, I love a good “cream of” but after Thanksgiving I decided to try and lay off the sweets and the old “cream ofs” for a bit. This recipe I adapted to suit my needs and it doesn’t need a lot of ingredients to make it tasty, thanks to the leeks.
For the soup you will need:
-3 TBS olive oil
-2 large leeks
-2 large carrots diced
-3 stalks of celery diced
-1 medium white onion
-1 cup fresh dill
-a dozen small red potatoes washed and sliced with the skins
-48oz of Chicken or vegetable stock
-sea salt and pepper for taste
-shaved parmesan cheese to garnish
To start, dice up the leeks using all of the white and light green parts and soak in a bowl of cold water to clean. While the leeks are soaking, dice up the onion and set aside. Heat olive oil in a soup pot over medium heat and add the onions and leeks stirring with a wooden spoon until softened. Next, add the carrots and celery to the pot and cover until the vegetables soften. Add the stock to the pot and season with salt and pepper.
Once the stock starts to simmer throw in the potatoes and let simmer for about 20 minutes. Stir occasionally, add more salt and pepper if necessary. After the potatoes are cooked add the dill. Portion out your delish soup, garnish with parmesan and dig in. The best part of making big pot meals is that you have plenty of soup for you and a few friends, maybe even leftovers.
Happy Holidays!
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