Soup

Simple Potato Leek Soup

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Soup season is here!  I will probably make it every other day until Christmas…not really, but soup is a great way to pack in nutrients in one delicious dish.  The potatoes are harvested, leeks are in season and this soup could not be simpler.  I added the tasty addition of the bacon.  It just adds the right amount of flavor. If you don’t eat bacon (which is obviously crazy 🙂 ), omit and and use another fat.  You can add corn to this or ham and chucks of potatoes for a hearty soup.  It is great for leftovers.  I actually think it tastes better the next day when all of the flavors are incorporated.

If you have never cooked with leeks before, they are in the same family as onion and garlic.  They more closely resemble a white onion, but with a milder, sweeter flavor. They do not overpower the other flavors in a dish.  They are plentiful in the fall and early spring. When they are in season, I often use leeks in place of onions.  Use the white portions and the light green portion and cut into strips (julienne).

Ingredients:

2 slices of bacon

2 leeks, white and light green portions, julienned about 2 inches

2 cloves of garlic, chopped

4-5 potatoes, peeled and cubed

4-6 cups of chicken stock (or vegetable)

fresh thyme

salt and pepper to taste

pinch of crushed red pepper (optional)

In a deep sauteing pan or dutch oven, fry the two slices of bacon until browned.  Remove the bacon and use the drippings and bits to saute the leeks and garlic (season with sea salt) until softened. Add the chicken stock, potatoes, thyme, salt and pepper and crushed red pepper if you are using. Simmer until the potatoes are soft.  Use an immersion blender or blender to puree the soup in batches.  I prefer to puree the whole soup, but you can also keep it a little on the chunky side.  Serve with a piece of crusty bread and enjoy!

Roasted Tomato and Leek Soup

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This time of year my kitchen counter is constantly filled with tomatoes.  We have a good bit from our garden (not as many as I hoped) and a bunch from our CSA.  It’s not exactly soup weather yet, but once the cooler weather starts to hit, I will be in full soup mode.  I’m not quite ready for that yet, but I had plenty of tomatoes to use and leeks. If you don’t have leeks, any white onion will do.  I love to use fresh tomatoes in soups and sauces.  I like this soup because it is simple, no fuss and freezes well. And it’s also kid friendly and packed with veggies!   It it just perfect with some toasted crusty bread or grilled cheese sandwiches.

Ingredients

Tomatoes, quartered (around 2 lbs)

extra-virgin olive oil

1 large leek, white and light green portions, diced

1-2 carrots, diced

2 cloves of garlic, roughly chopped

1/4 cup tomato paste

4 cups of stock (chicken or vegetable)

1 teaspoon honey

1 tablespoon of fresh thyme leaves

pinch of crushed red pepper (optional)

Preheat oven to 325.  Quarter the tomatoes and toss with olive oil and salt and pepper.  Place the tomatoes on a baking sheet (with sides so the juices do not spill) cut side up.  Roast for about 2 hours until the tomatoes are slightly caramelized.  Your house will smell amazing!

tomato soup 3

In a dutch oven, saute the diced leek, garlic and carrots in olive oil until softened, around 10 min. Salt and pepper the mixture.  Add the tomato paste to the mixture and cook for another minute or two.  Add the roasted tomatoes and any juices and the stock, thyme and honey and simmer for about 30-45 minutes.

tomato soup 1

Puree the soup with an immersion blender or work in batches and puree the soup in a blender until smooth.  Adjust the consistency with stock if needed and season with salt and pepper. I also add some crushed red pepper for a little heat, depending on your taste.  Serve with parmesan shavings and a drizzle of olive oil.

tomato soup 4