Potato Leek Soup

A classic French potato soup that is easy to make and so delicious and comforting! 

Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
   
   
   
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
   
   
   
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
   
   
   

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Recipe without photos . . . Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Oven Roasted Sweet Potatoes and Leeks

 Roasted with leeks, these sweet potatoes are a nice and healthy side dish. 

Oven Roasted Sweet Potatoes and Leeks   4 servings

4 cups chopped peeled sweet potato 

1 leek, thinly sliced (white section) into rounds  

2 cloves garlic, sliced 

3 tablespoons olive oil 

1 tablespoon balsamic vinegar, or more to taste 

1 pinch salt and ground black pepper to taste 

1. .Preheat the oven to 375°.
2. Mix sweet potatoes, leek, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.


3. Roast sweet potato mixture in the preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes.


4. Remove from the oven. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

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Crimini-Coconut Pasta Sauce

After making fresh pasta (fettuccini), I used the crimini mushrooms we had on hand to make a vegan based sauce.

Crimini-Coconut Pasta Sauce    Makes 2 to 3 servings
2 to 3 tablespoons olive oil
1 chopped leek (use the white and light green parts only)
1 red or orange pepper, chopped
4 oz. crimini (baby portabella) mushrooms, sliced
2 cloves of garlic, minced 
1 tablespoon fresh herbs -- equal mixture of thyme, oregano & parsley
Salt and pepper to taste
1 cup full fat coconut milk
Homemade Fettuccine, cooked

1. Heat oil in skillet. Add leeks and pepper and sauté.
   
2. Add mushrooms and sauté; then add garlic, herbs and salt and pepper as mushrooms begin to lose their moisture and darken in color.
   
3. Add coconut milk and heat allowing it to thicken slightly.
4. Add cooked fettuccine to the sauce and toss to coat with sauce.
   

Recipe without photos . . .

Crimini-Coconut Pasta Sauce    Makes 2 to 3 servings

2 to 3 tablespoons olive oil
1 chopped leek (use the white and light green parts only)
1 red or orange pepper, chopped
4 oz. crimini (baby portabella) mushrooms, sliced
2 cloves of garlic, minced 
1 tablespoon fresh herbs -- equal mixture of thyme, oregano & parsley
Salt and pepper to taste
1 cup full fat coconut milk
Homemade Fettuccine, cooked

1. Heat oil in skillet. Add leeks and pepper and sauté.
2. Add mushrooms and sauté; then add garlic, herbs and salt and pepper as mushrooms begin to lose their moisture and darken in color.
3. Add coconut milk and heat allowing it to thicken slightly.
4. Add cooked fettuccine to the sauce and toss to coat with sauce.

Chickpea Stew made with coconut milk

Although we frequent a couple of Indian restaurants, I am only in the experimental stages of cooking dishes from India. This recipe is similar to a dish that we've eaten at Monsoon Grill in Topeka KS so I thought I'd give it a try. Our verdict: Delicious, easy to prepare and uses mostly familiar ingredients. A meatless main dish that is satisfying and filling.

Chickpea Stew made with coconut milk      2 to 3 servings
2 teaspoons olive oil
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired

1. Heat the oil in Dutch oven over medium heat.
2. Add the leeks, onions and carrots; cover and cook 5 minutes or until tender, stirring occasionally. 
   
3. Add curry powder, brown sugar, ginger and garlic; cook 1 minute stirring constantly.
   
4. Pour in the lemon juice and  broth.
   
5. Stir in the chickpeas and coconut milk.
   
6. Season with salt and pepper to taste.
7. Cover and cover over low for 30 minutes. 
8. Remove cover and cook over medium heat about 10 minutes or until broth is partly reduced and slightly thickened. 
   
9. Serve over cooked rice and garnish with fresh cilantro if desired.
   

Recipe without photos . . .

Chickpea Stew made with coconut milk     2 to 3 servings

2 teaspoons olive oil
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired

1. Heat the oil in Dutch oven over medium heat.
2. Add the leeks, onions and carrots; cover and cook 5 minutes or until tender, stirring occasionally. 
3. Add curry powder, brown sugar, ginger and garlic; cook 1 minute stirring constantly.
4. Pour in the lemon juice and  broth.
5. Stir in the chickpeas and coconut milk.
6. Season with salt and pepper to taste.
7. Cover and cover over low for 30 minutes. 
8. Remove cover and cook over medium heat until broth is partly reduced and slightly thickened. 
9. Serve over cooked rice and garnish with fresh cilantro if desired.

Garbanzo Bean & Spinach Soup

Super quick and delicious, this soup is a winner! Barry saw the recipe in a magazine and took a photo of it. I added the grated potato (for added substance and as a thicker) + the paprika and curry (to round out the flavor). In the future, we may substitute kale for the spinach. 

Garbanzo Bean Soup    2 main dish servings
1 tablespoon olive oil
1 to 2 medium leek, white & tender green parts only (or use an onion or a combination of leek and onion)
1 (15 to 16 oz.) can garbanzo beans  (chickpeas), drained & rinsed
1 large clove garlic, thinly sliced
2 1/2  cups chicken or vegetable broth
Juice of 1/2 lemon (about 1 to 1 1/2 tablespoons)
5 oz. pkg. baby spinach
1 medium potato, peeled and coarsely grated
1/2 tablespoon fresh thyme leaves
1/2 teaspoon paprika + additional for garnish
1/4 to 1/2 teaspoon curry powder
Kosher salt and pepper to taste

1. Heat oil in a Dutch oven over medium heat; add leeks/onions. Cook, stirring occasionally, about 4 to 5 minutes until very tender but not browned (reduce heat if they start to brown).
   
2. Add drained garbanzo beans and garlic. Cook another 2 minutes, stirring occasionally.
   
3. Add stock and bring to a boil. Reduce heat.
4. Add lemon juice; simmer uncovered  5 minutes.
5. Gradually add spinach; then add potato, thyme, paprika curry powder + salt and pepper.
   
6. Cover and cook about 5 minutes or until potatoes are tender.
7. Dish up soup and garnish with additional paprika.

Recipe without photos . . .
Garbanzo Bean Soup    2 main dish servings
1 tablespoon olive oil
1 to 2 medium leek, white & tender green parts only (or use an onion or a combination of leek and onion)
1 (15 to 16 oz.) can garbanzo beans  (chickpeas), drained & rinsed
1 large clove garlic, thinly sliced
2 1/2  cups chicken or vegetable broth
Juice of 1/2 lemon (about 1 to 1 1/2 tablespoons)
5 oz. pkg. baby spinach
1 medium potato, peeled and coarsely grated
1/2 tablespoon fresh thyme leaves
1/2 teaspoon paprika + additional for garnish
1/4 to 1/2 teaspoon curry powder
Kosher salt and pepper to taste

1. Heat oil in a Dutch oven over medium heat; add leeks/onions. Cook, stirring occasionally, about 4 to 5 minutes until very tender but not browned (reduce heat if they start to brown).
2. Add drained garbanzo beans and garlic. Cook another 2 minutes, stirring occasionally.
3. Add stock and bring to a boil. Reduce heat.
4. Add lemon juice; simmer uncovered  5 minutes.
5. Gradually add spinach; then add potato, thyme, paprika curry powder + salt and pepper.
6. Cover and cook about 5 minutes or until potatoes are tender.
7. Dish up soup and garnish with additional paprika.

Uses for Pulled Pork: Pulled Pork Pot Pie

We fixed pulled pork over the weekend and plan to use it in a variety of recipes. This one covers the basics as it begins with a white sauce and is topped with biscuit dough make from our homemade baking mix.

Pulled Pork Pot Pie  About 4-5 servings
2 carrots, peeled & sliced into thin rounds
1 large russet potato, peeled & diced
1 cup prepared medium white sauce (2 Tbsp. butter, 2 Tbsp. flour, 1 cup milk, 1/2 tsp. salt, 1/4 tsp. pepper)
1 large leek, or 2 smaller leeks, cleaned & chopped fine (or use finely chopped onions)
1/4 cup thinly sliced celery
1/2 teaspoon curry powder
1/2 cup Cheddar cheese
1 to 1 1/2 cups pulled pork
1/3 to 1/2 cup frozen peas
1 batch of  biscuit dough  -- made from homemade baking mix; use recipe for 6 biscuits
Softened butter

1. Add carrots to a microwave safe bowl and microwave for a few minutes until partially tender. Then add potatoes and continue to microwave until veggies are fork tender.
2. In a Dutch oven or saucepan, melt the butter called for in the white sauce recipe and use it to sauté the leeks and celery. Once, tender proceed with the directions for the medium white sauce.
3. Once white sauce is thick, add curry powder and cheese. Taste and adjust seasonings if needed. Add Cheddar cheese and pulled pork.
4. Remove from heat and add peas.
5. Pour mixture into a baking dish.
6. Prepare biscuit dough and roll out to approximate size of baking dish.
7. Add biscuit dough and brush with softened butter.
   
8. Place casserole into preheated 450° oven and bake for 10 to 15 minutes—until biscuit dough is nicely browned.

We served the Pulled Pork Pot Pie with a tossed salad.

Other recipes on our site that use pulled pork include:

Deconstructed Tamales

Green Chile Pork Enchiladas

Lettuce Tacos

Recipe without photos . . .

Pulled Pork Pot Pie  About 4-5 servings

2 carrots, peeled & sliced into thin rounds
1 large russet potato, peeled & diced
1 cup prepared medium white sauce (2 Tbsp. butter, 2 Tbsp. flour, 1 cup milk, 1/2 tsp. salt, 1/4 tsp. pepper)
1 large leek, or 2 smaller leeks, cleaned & chopped fine (or use finely chopped onions)
1/4 cup thinly sliced celery
1/2 teaspoon curry powder
1/2 cup Cheddar cheese
1 to 1 1/2 cups pulled pork (made without the addition of BBQ sauce -- we used just the rub and pork stock in place of the BBQ sauce)
1/3 to 1/2 cup frozen peas
1 batch of  biscuit dough  -- made from homemade baking mix; use recipe for 6 biscuits
Softened butter

1. Add carrots to a microwave safe bowl and microwave for a few minutes until partially tender. Then add potatoes and continue to microwave until veggies are fork tender.
2. In a Dutch oven or saucepan, melt the butter called for in the white sauce recipe and use it to sauté the leeks and celery. Once, tender proceed with the directions for the medium white sauce.
3. Once white sauce is thick, add curry powder and cheese. Taste and adjust seasonings if needed. Add Cheddar cheese and pulled pork.
4. Remove from heat and add peas.
5. Pour mixture into a baking dish.
6. Prepare biscuit dough and roll out to approximate size of baking dish.
7. Add biscuit dough and brush with softened butter.
8. Place casserole into preheated 450° oven and bake for 10 to 15 minutes—until biscuit dough is nicely browned.

Hopin’ John Cakes with Tomato Gravy

A recipe in the December issue of Southern Living caught my eye; this is my version of that dish . . .

Hopin’ John Cakes with Tomato Gravy     Makes 6 cakes

1 (15-oz.) can black-eyed peas, drained and rinsed

1 cup cooked brown rice + extra for serving

¼ cup celery, chopped

¼ cup onions or leeks, chopped

1 cup diced red, yellow or orange bell pepper

½ cup kale, finely chopped  

2 tablespoons olive oil  

½ teaspoon Kosher salt + ¼ teaspoon black pepper

1  large egg

⅓ cup panko (Japanese breadcrumbs)

½ teaspoon seasoned salt

1 garlic clove, minced

¼ cup dry white wine

1 (15 oz.) can crushed tomatoes

1 teaspoon Creole seasoning

1/4 cup broth or stock (vegetable or chicken) + 2 teaspoons cornstarch (mixed together to form a slurry)

About ¼ cup+ olive or canola oil for frying

About ¼ cup+ panko (Japanese breadcrumbs)

½ teaspoon Kosher salt + ¼ teaspoon black pepper

1. To Prepare Cakes: Reserve ¼ can of black-eyed peas. Pulse 1 cup of cooked rice and remaining peas in a food processor until coarsely chopped. Transfer to a large bowl; add reserved peas.
   
2. Stir together celery, bell pepper, leeks/onion and kale.
3. Heat 2 Tbsp. olive oil in a large skillet over medium heat.
4. Add celery mixture to skillet. Stir in ½ tsp. salt and ¼ tsp. black pepper. Cook, stirring occasionally, about 8 minutes; reserve about ¼ of the mixture and stir the rest into pea mixture.
   
5. Stir egg, ⅓ cup panko, and ½ tsp. seasoned salt into pea mixture. 
   
6. Using a ½ cup-capacity scoop to make 6 balls. 
7. Place balls on a baking sheet, about 1” apart. Flatten each ball to form a ¾” thick patty, and place in freezer.
   
8. For the Tomato Gravy: Heat remaining 2 Tbsp. butter in a medium saucepan over medium-high heat. Add reserved vegetable back to skillet; add garlic cook, stirring occasionally, 1 minute.
9. Stir in wine; cook, stirring occasionally, 3 minutes or until slightly.
10. Stir in tomatoes, Creole seasoning and slurry (water-cornstarch mixture.)  Reduce heat to low; simmer about 5 minutes. 
    
11. To Fry Cakes: Heat oil in a large skillet over medium heat.
12. Stir together remaining ¼ cup+ panko and ½ teaspoon Kosher salt + ¼ teaspoon black pepper.
13. Dredge cakes in panko mixture. 
    
    
    
    
14. Fry cakes in hot oil 4 minutes per side or until golden. 
    
    
    
    
15. Keep warm in a 200° oven if needed. Serve with Tomato Gravy and extra prepared rice.
    
    
    
    Or, try Black-eyed Pea Stew with Polenta.

Recipe without photos . . .

Hopin’ John Cakes with Tomato Gravy     Makes 6 cakes

1 (15-oz.) can black-eyed peas, drained and rinsed 

1 cup cooked brown rice + extra for serving

¼ cup celery, chopped

¼ cup onions or leeks, chopped 

1 cup diced red, yellow or orange bell pepper

½ cup kale, finely chopped   

2 tablespoons olive oil  

½ teaspoon Kosher salt + ¼ teaspoon black pepper 

1  large egg 

⅓ cup panko (Japanese breadcrumbs) 

½ teaspoon seasoned salt

1 garlic clove, minced 

¼ cup dry white wine 

1 (15 oz.) can crushed tomatoes 

1 teaspoon Creole seasoning 

1/4 cup broth or stock (vegetable or chicken) + 2 teaspoons cornstarch (mixed together to form a slurry) 

About ¼ cup+ olive or canola oil for frying

About ¼ cup+ panko (Japanese breadcrumbs)

½ teaspoon Kosher salt + ¼ teaspoon black pepper

1. To Prepare Cakes: Reserve ¼ can of black-eyed peas. Pulse 1 cup of cooked rice and remaining peas in a food processor until coarsely chopped. Transfer to a large bowl; add reserved peas.
2. Stir together celery, bell pepper, leeks/onion and kale.
3. Heat 2 Tbsp. olive oil in a large skillet over medium heat.
4. Add celery mixture to skillet. Stir in ½ tsp. salt and ¼ tsp. black pepper. Cook, stirring occasionally, about 8 minutes; reserve about ¼ of the mixture and stir the rest into pea mixture.
5. Stir egg, ⅓ cup panko, and ½ tsp. seasoned salt into pea mixture. 
6. Using a ½ cup-capacity scoop to make 6 balls. 
7. Place balls on a baking sheet, about 1” apart. Flatten each ball to form a ¾” thick patty, and place in freezer.
8. For the Tomato Gravy: Heat remaining 2 Tbsp. butter in a medium saucepan over medium-high heat. Add reserved vegetable back to skillet; add garlic cook, stirring occasionally, 1 minute.
9. Stir in wine; cook, stirring occasionally, 3 minutes or until slightly.
10. Stir in tomatoes, Creole seasoning and slurry (water-cornstarch mixture.)  Reduce heat to low; simmer about 5 minutes. 
11. To Fry Cakes: Heat oil in a large skillet over medium heat.
12. Stir together remaining ¼ cup+ panko and ½ teaspoon Kosher salt + ¼ teaspoon black pepper.
13. Dredge cakes in panko mixture. 
14. Fry cakes in hot oil 4 minutes per side or until golden. 
15. Keep warm in a 200° oven if needed. Serve with Tomato Gravy and extra prepared rice. 

Mushroom (Crimini) Ragout

Ragout (ra-Goo), a thick stew of meats or, in this case, vegetables, seemed to be a perfect dish to go along with my resolution to put more emphasis on a plant-based diet. Since crimini (baby portabellos) are so “meaty,” we didn’t even miss the meat!

I served our ragout over creamy polenta but will also try it over noodles, rice or maybe even as a baked potato topper.

Mushroom (Crimini) Ragout   2 to 3 main dish servings

3 tablespoons olive oil + 1 tablespoon butter (or use all olive oil)

About ½ cup finely chopped leeks (or onions)

¼ cup chopped (or sliced) red peppers

1 garlic clove, minced

8 oz. crimini mushroons, sliced about ¼” thick

Kosher salt and pepper to taste

About ¼ cup sherry (or use stock)

¼ cup+ stock or broth – chicken, beef or vegetable

¼ cup heavy cream or sour cream – to finish sauce or omit if preferred

Chopped parsley for garnish

Drizzle of olive oil

1. Heat olive oil and butter over medium heat. Add leeks and red pepper and sauté; add garlic near the end.
   
2. Add crimini + salt and pepper. Continue to cook as mushrooms release their water content and until most of that liquid is absorbed.
3. Add sherry and cook until most is absorbed.
4. Add stock or broth and also allow most of it to be absorbed.
5. Add heavy cream or sour cream right before it is ready to serve. Cook on low only until creamy and any excess liquid is absorbed.
   
6. To serve, spoon over creamy polenta (or noodles, rice, baked potato, etc.), top with chopped parsley and a drizzle of olive oil.

Recipe without photos . . .

Mushroom (Crimini) Ragout   2 to 3 main dish servings

3 tablespoons olive oil + 1 tablespoon butter (or use all olive oil)

About ½ cup finely chopped leeks (or onions)

¼ cup chopped (or sliced) red peppers

1 garlic clove, minced

8 oz. crimini mushroons, sliced about ¼” thick

Kosher salt and pepper to taste

About ¼ cup sherry (or use stock)

¼ cup+ stock or broth – chicken, beef or vegetable

¼ cup heavy cream or sour cream – to finish sauce or omit if preferred

Chopped parsley for garnish 

Drizzle of olive oil

1. Heat olive oil and butter over medium heat. Add leeks and red pepper and sauté; add garlic near the end.
2. Add crimini + salt and pepper. Continue to cook as mushrooms release their water content and until most of that liquid is absorbed.
3. Add sherry and cook until most is absorbed.
4. Add stock or broth and also allow most of it to be absorbed.
5. Add heavy cream or sour cream right before it is ready to serve. Cook on low only until creamy and any excess liquid is absorbed.
6. To serve, spoon over creamy polenta (or noodles, rice, baked potato, etc.), top with chopped parsley and a drizzle of olive oil.