I have a recipe that my mother handed down to me but it uses a good bit of butter and evaporated milk. While that is the ultimate "comfort" food to me since it was my mother's, I am always on a search for something lighter and I have found a delicious alternative.
"Julia Child's Potato Leek Soup"
2 tablespoons neutral oil, such as canolla or grapeseed oil
1 to 5 medium russet potatoes, 1 pound peeled and roughly chopped
3 large leeks, 1 pound cleaned and thinly sliced
6 cups vegetable stock or light chicken stock
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives
Heat the oil in a large 6 quart stockpot or dutch oven over medium heat. Add the leek and potato. Cook stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes.
Add the vegetable stock or chicken stock, and bring to a boil. Reduce the heat to low and simmer for 30 to 40 minutes or until the vegetables are tender.
Blend until smooth using an immersion blender or by carefully transferring to a blender in batches.
Add the cream and season to taste with salt and lemon juice.
Ladle into bowls and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.
My Notes: I used Chicken Stock for this recipe and also used olive oil instead of the lighter oils recommended. I also want to add that I am a huge believer in that your dish is only as good as the ingredients you use. Don't skimp on ingredients, there is a big taste difference in different products.
My favorite chicken stock,
First of all, when our calendar turns to September my Pumpkin Staub Pot immediately makes it's way to my cooktop. I leave it out until after Thanksgiving just as I do most all of my Fall décor. It makes a great pot of soup too.
I love the smell of those leeks sautéing away and I also love cooking with leeks, a mellower onion.
This soup is such a simple soup with lots of flavor and it went together so quickly.
I chose not to garnish with parsley or chives but instead gave it a dollop of crème fraiche which imparts a subtle tangy taste and a drizzle of Black Truffle Oil. Black Truffle Oil puts any kind of cream soup over the top and adds an elegance to a simple everyday soup. I am a huge fan of Black Truffle Oil.
Paired with a simple Mixed Green Salad, a glass of your favorite white wine and you have a very satisfying but yet elegant dinner. "Comfort" food at it's best and you could never go wrong with a recipe of Julia Child's. I highly recommend this soup.
I am linking this post to Foodie Friday hosted by Michael Lee at Rattlebridge Farm. Click HERE to see other wonderful recipes shared.
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