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4.3.13

POTATO LEEK SOUP



Creamy delicious potato leek soup… It was unavoidable. I had leek, 2 cups of leftover potatoes and some good quality homemade stock. It was all calling me to make soup. True, it would have taken longer if I had to cook the potatoes. But as it happened soup was ready in record time.
 
The simplest way to puree hot soup is with an immersion blender. However, a free stand blender works even better. I have a powerful Osterizer Blender and it gives me a creamier, smoother texture than any immersion blender I ever used. The only thing you have to keep in mind is that pressure can blow the lid right off as hot food explodes out the top of the blender jar. First there is a good chance you will burn your face and your neck and then there is the clean up. The only thing worse from cleaning up after the blender blowing off its lid from a jarful of hot soup is cleaning up after a blender full of raspberries. The safe method of pureeing hot foods in a stand alone blender is fully explained following the recipe.

2 Tbsp olive oil
2 cups thinly sliced leek
2 cups cooked potatoes
2 cups meat stock
2 tbsp flour
1/2 cup whole milk

• Heat the oil in a wide bottomed pot or a deep skillet
• Add the chopped leeks and sauté on medium heat for 2 minutes.
• Remove a couple of tablespoons of leeks to a small bowl and set aside for garnish.
• Add the cooked potatoes to the leeks and mash the potatoes down a little.
• Add the stock and bring it to a slow simmer.
• Place the flour in a small bowl and gradually whisk in the milk.
• Add the milk and bring it back to a simmer.
• Cook for 2 minutes on medium low heat, stirring until the soup thickens and the flour cooks.
• Puree with an immersion blender or follow my instruction and puree in a stand blender.
• Yields 2-3 servings.

How to Puree Hot Food in the Blender
[Eventually this will be a post on its own.]

1. Pour the hot food into a heatproof pitcher or a large measuring cup.
2. Plug in the blender and set the blender speed for slow.
3. Pour about a 1/4 cup of hot food into the blender jar.
4. Place the lid on.
5. Insert the lid cap.
6. Place your hand on the lid and the lid-cap and apply pressure to hold it down.
7. With the other hand hit the puree button.
8. After the start-up you can safely remove your hand from the lid and the lid-cap.
9. Let the food puree to the desired consistency.
10. Place your hand back on the lid and lid-cap and apply pressure to hold it down.
11. With your other hand hit the fast speed button.
12. After the start-up you can safely remove your hand from the lid and lid-cap.
13. Keep the blender going and remove the lid-cap, but leave on the lid.
14. Gradually start adding from the remaining hot food through the hole where the lid-cap used to be. Do not pour all the remaining hot food into the blender jar all at once.
15. Keep the blender going until you are satisfied the hot food is thoroughly pureed.
16. During the process the soup will cool down a little, so you may consider reheating before serving.

6 comments:

  1. The soup looks gorgeous and so "springy"! The funny thing is I almost never make mixed, creamy soups... Always stock and chunks of vegetables and/or meat/seafood, but the only time I made a creamy potato soup with grilled bacon bits on top, I loved it. It must taste even better with leek.

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  2. What a beautiful soup, and perfect for the chilly temperatures we are still having (so tired of it). And I really love the fact that there is no cream in this dish (I often use just plain milk too).
    The instructions for puréeing a soup in a blender sounds like they come from experience, thank you. I have also had many a top explode decorating the kitchen in a Jackson Pollack abstract! Not pretty. And the cleanup is never fun; thinking I have wiped every imaginable surface with disinfectant, put everything away only to find a few additional splatters that were missed.
    My preference is my CuisineArt immersion blender, it purées to such a smooth, velvety finish but I still run it though a fine sieve to make it even more velvety. Our Chef instructor in Lyon advised that in his restaurant they always ran the soup through the blender just before serving to incorporate even more air into it to make it so feathery light and velvety. Unfortunately my kitchen is an open concept to the dining room, so I don't like using loud appliances when we have guests.
    If you have a small amount of left overs, you should freeze for your next dinner party and serve as an amuse bouche in an espresso cup. I did this a few years ago and it was a big success (one guest even said "I could use more of that!") http://kitcheninspirations.wordpress.com/2009/02/23/leek-potato-capuccino-with-gruyere-creme/

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  3. I've been wanting to make a leek soup of ages. This one would be great with some toasted Irish soda bread.

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  4. Sissi we loved the flavour leek gave this soup.

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  5. Eva I hope you are getting the spring weather we are getting. I am so glad to see blue skies again. I had an asthma attack after Christmas and I was virtually housebound for the past few months. We had an unusually overcast winter this year.

    Your soup, as usual, has a gourmet twist to it, it must be delicious. I have been trying to come up with ways of avoiding cream if at all possible. Though it is not always evident I made cream puffs again haha.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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