Potato Leek Soup

Have you ever had grand plans for the menu (maybe they are not too grand) and then you realize you just did not leave yourself enough time to accomplish the task?  If you don't want to admit it, that'st fine, I understand.  I am admitting it right now, to you.

Just the other day I planned to make Velvety Mushroom Soup from the Winter 2008 issue of Cook's Illustrated.  As I read through the directions, I realized that that the 1 hour window I had before I had to leave for work just was not enough time! (stay tuned for the mushroom soup)

As I quickly plotted an easy leek soup I stumbled on the Rustic Potato-Leek Soup on page 26!  Originally I wanted to use the leeks in the mushroom soup instead of shallots.  Oh well, work with what ya got.  At that moment I was working with a hungry belly and lack of time...2 soups sounds better than one!

I quickly got to work de-sanding the leeks.  The only drawback to these yummy alliums.

I did not have the 4-5lb of leeks called for, but since I got a handy-dandy kitchen scale for Christmas I was able to adjust accordingly.

Mmmm buttttter.  Do you like butter? I love the stuff.  I hear that when I was really little, there would often be little fingerprints/scoops out of the butter in the fridge.  Just this morning I stumbled on this cookbook called Fat.  Check it out, there is LOTS of info in there that puts a new perspective on the way we eat.  Now I won't feel slightly guilty every time I savor the lovely nutty flavor of butter.  It's even better homemade.  Try it sometime.

I mention butter not just because I love it so, but because this soup has plenty.  It lends wonderful flavor.  Don't skimp on the butter with this soup.  It makes very good friends with the leeks and potatoes.

There is an addition suggestion following the directions.  Kielbasa.  I made an impulse purchase that you can tease me about, because even I think it's a little funny.  Tofu Kielbasa was on sale.  I bought a package.  It's kinda nice to have something that is not meat.  You just can't think if tofu as meat and you will be fine.  It would have been much better if I had seared the Tofu Kielbasa before plopping it in the soup, but it still added some fun extra flavor.

My hubby helped me pull it together, and I even got to work on time...with dinner!

I seem to remember a tasty creamy potato-leek soup as a child, but this version does not call for any cream or milk.  I was keeping my fingers crossed that it would be good.  It does come from a pretty reliable source.  It did turn out very tasty! but I thought just as an experiment I would add a splash of cream to the left overs.  It was pretty good.  It did not make it a cream soup, that is a whole other pot of soup!  But it did add another dimension of flavor and helped keep leftovers interesting.

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The following recipe is paraphrased from the Winter 2008 issue of Cooks Illustrated.

Potato-Leek Soup
If you have large desirable white and light green sections, use 4lbs of leeks; if they're short on these parts, go with 5lb.

4-5 pounds leeks
6 Tbs unsalted butter
1 Tbs unbleached all-purpose flour
5 1/4 cups low sodium chicken broth (I used bullion)
1 bay leaf
1 3/4 pounds Red Bliss potatoes peeled and diced (I used Yukon Gold)
salt and pepper to taste
8 ounces tofu Kielbasa (my addition, I suggest searing before adding)

*Cut off roots and tough dark green portion of leeks, leaving white and about 3 inches of the light green.  Clean Leeks well to remove sand.  Slice in half down the length, then chop.
*Heat butter in a large heavy skillet or pot until foaming; stir in leeks, increase heat to medium and cover.  Cook, stirring occasionally, don't brown them, until leeks are tender but not mushy, 15-20 minutes. Sprinkle in flour and stir about 2 minutes.
*Turn heat up to high; whisking constantly, slowly add chicken broth.  Add bay leaf and potatoes, cover and bring to a boil.  Turn Heat down to medium-low and simmer 5-7 minutes.  Potatoes will be about tender.
*Add Kielbasa and turn off heat.  Let stand about 10 minutes to allow potatoes to finish cooking.  Toss the bay leaf before serving.

Linked up with 33 Shades of Green: Tasty Tuesday