Potato Leek Soup

You can call me Dr. Crankypants. I woke up this morning and the temperature was 29º. As in below freezing. I know I shouldn’t complain about it, especially because it was a fantastically beautiful autumn here in Minneapolis, but I’m going to anyway. And with the upcoming time change this weekend that will make darkness fall at 5 pm (and gradually creep earlier and earlier into the day) … it’s put me in a cranky sort of mood.

A cranky sort of mood that makes me only want to make soup. I think I’ve figured out why I love making soup so much:

1) There are generally minimal (less than 10) ingredients.

2) There’s not much technique involved – throw some things in a pot, add some liquid and simmer for a while.

3) It makes a big batch so that you don’t have to cook every night, which leaves you time to come home and curl up on the couch in the fetal position in fear of the upcoming winter and 4) It freezes beautifully, so when you come home from your frequent travels to far-off corners of the country, you can have a bowl of piping hot soup in a manner of minutes.

What’s not to love? And everybody knows that love is the only antidote for crankiness…

Potato Leek Soup

1 tablespoon olive oil
2 leeks, chopped, white and light green parts
2 cloves garlic, minced
2 medium carrots, diced
4-5 yukon gold potatoes, diced
1 teaspoon dried thyme
4 cup chicken stock
1/4 cup heavy cream
salt and pepper to taste

In a large stockpot, heat olive oil over medium heat. Add leeks and cook for 2-3 minutes. Add minced garlic and cook for another minute or two. Add carrots, potatoes and dried thyme. Add stock, reduce heat to low and simmer for ~30 minutes, or until carrots and potatoes are tender. Transfer half of the soup to a blender or food processor and puree until smooth. Stir into remaining soup. Add heavy cream and heat until warm throughout.




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