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March 2nd 2010
archived under: Bacon, Featured, Potatoes, Recipes, Soups

We got leeks last Tuesday in our CSA basket, and I wasn’t exactly sure what to do with them. I know they’re basically like big huge fat green onions, but didn’t really have a plan for them. So I googled around and found things like potato leek soup, cauliflower leek soup, things like that. So I took the idea and ran with it, instead making a creamy delicious “loaded baked potato” leek soup.

soup

We just finished scarfing down our bowls and holy cow… I couldn’t make you wait another day for this recipe. RUN to the store now and get ingredients for this soup if you don’t already have them. Then make the soup. I beg you. You will thank me later.

You will need:

  • 1 stick of butter (1/2 cup)
  • 2-3 leeks (just the white part and the light green part – toss the tough dark green parts), chopped
  • Salt and white pepper
  • 2 baking potatoes, diced (about 4 cups total). Leave the peels on, because why not?
  • about 3 cups of chicken broth
  • 1/3 cup or so of heavy cream
  • bacon, cooked and crumbled
  • sour cream (full fat please!)
  • cheese
  1. In your soup pot, melt the butter and throw in the leeks. Cook them until they’re soft, about 10 minutes or so over medium-high heat. Add salt and white pepper.
  2. Then dump in the broth and potato chunks. Actually, dump in the potatoes first, then the broth. That way you won’t splash the broth (just a little) like I did.
  3. Bring to a boil and cook for about 20-30 minutes or until the potato chunks are tender enough to eat nicely. I tasted one and it was perfect.
  4. Turn off your stove’s heat, then use a slotted spoon to remove several spoonsful of potato/leek chunks to a bowl for safekeeping. Using an immersion blender or your regular blender, blend the soup until smooth.
  5. Add the chunks you saved back into the soup, along with the heavy cream. Stir together.
  6. Serve with shredded cheese, sour cream, and bacon on top. Oh, yum! Thick creamy deliciousness with cheesy drips coming off of your spoon…

Loaded Baked Potato Leek Soup





Anna (4 comments)

I’ve noticed most leeks in the store seem to be organic leeks, so hang on to those dark green parts (stick them in a container or bag in the freezer) and next time you’re making chicken stock, just throw them in there along w/ the rest of your veggies to add flavor!




Mari (20 comments)

So I know this post is from a while ago… I have made this soup many times and love it! Lately we are going strong with primal/paleo eating which doesn’t allow us to eat potatoes. So I tried it for the first time tonight with celery root instead of the potato. It was delicious! I used the same amount as the potato and cooked it the same. It changed the flavor slightly. But it was really really good. Just thought I would share this!




MadeLikeMom (48 comments)

So I made this for dinner last night and my husband and I absolutely devoured every drop! We decided that next time we are going to stir hunks of bacon into the finished soup before serving, as well as on top… It was really incredible! The only difference between mine and yours was that ours was very bland in color… Did you use a different type of potato? Yours seems to have this scrumptious reddish color that mine was sorely lacking!

We also made the cheddar bay biscuits (my husband is hooked!) and I made some homemade applesauce for dessert… Super great!




MadeLikeMom (48 comments)

So I made this for dinner last night and my husband and I absolutely devoured every drop! We decided that next time we are going to stir hunks of bacon into the finished soup before serving, as well as on top… It was really incredible! The only difference between mine and yours was that ours was very bland in color… Did you use a different type of potato? Yours seems to have this scrumptious reddish color that mine was sorely lacking!

We also made the cheddar bay biscuits (my husband is hooked!) and I made some homemade applesauce for dessert… Super great!




maba (68 comments)

This looks SOOO good Emily. I want to try this soon, must remember to buy some leek.




Virginia (48 comments)

A recipe I have found quite delicious for leeks (though this sounds fabulous and I will be making it this week) is Butternut Squash Pasta.

Butternut Squash Pasta with Leeks
(6 servings)

3 tbsp unsalted butter
1 clove minced garlic
1 onion, chopped finely
3 medium leeks, halved and sliced thinly into half moons
1 medium butternut squash, diced into 1/2-inch pieces
¼ cup white wine
1 cup heavy cream (or half cream, half milk)
6 fresh sage leaves, finely chopped
1/2 lb. fettuccine
¼ cup freshly grated Parmesan cheese
Salt and pepper

Bring a large pot of water to boil for the pasta. Add the pasta.

Bring another pot of water to boil for the squash cubes. Add the squash. You can time this perfectly so that both the pasta and the squash are done when you need them, or you can cook your squash and put it aside a few minutes ahead of time so that it is ready to use when you need it.

In a large skillet, melt the butter over medium heat, add leeks, onions, and garlic and cook for 5 minutes. Add white wine (or chicken broth if you don't have any), and mashed butternut squash, cover pan and let veggies cook until tender and hot. Add cream and sage until mixed well, then remove from heat. Now is a good time to add some freshly ground salt and pepper.

Salt the boiling water and add fettuccine and cook until al dente, 3 minutes for fresh pasta or 10 minutes for dried pasta. Drain and add to the butternut squash-leek sauce. Top with Parmesan cheese and toss well.

You can serve immediately or you can bake it in the oven for a little while longer. It depends on if you like the baked pasta taste or not!

If you try it, I hope you enjoy it!! It is one of my favorite recipes!






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