Friday, February 8, 2008

Potato Soup

Winter is a great season for soup and this is one of my favourites. It is easy to make and a hit at any dinner party. Try this soup with a glass of Wolf Blass Gold Lable Riesling.

1/4 lb salted butter
4 leeks, wash well and finely chop
1 large sweet onion, fine diced
sea salt
Pinch of sugar
4 cups Chicken Stock (canned works well)
1lb russet potatoes
1 cup heavy cream
chives for garnish

1. In a large, saucepan heat butter and add leeks, onion, sugar and salt to taste. Saute, stirring from time to time, for 5 minutes.

2. Add chicken stock and potatoes. Bring to simmer, cover and cook for 1 hour

3. Lift out potatoes and puree in blender adding a little of the soup as needed. I like to leave the leek and onion diced to add texture to the finished soup. Nice contrast to the creamy pototoes.

4. Return the pureed potatoes to saucepan and bring soup just to boil, take off the heat then stir in the cream. Taste for seasoning. Sprinkle with chives and serve

Tip: Leeks often come with "complimentary" dirt! Cut the leeks along the length within an inch of the base, fan out and wash under running water and you'll avoid a mouthful of grit.


Pille said...

Leek and potato soup is such a great wintertime classic and your version looks delicious.
But now - if I cannot get hold of Wolf Blass Gold Lable Riesling, then what do you suggest instead?

S.V Bristol Rose said...

Good question. My thinking is to contrast the rich creamy flavour of this soup with the acid citrus of the wine. The Australian Riesling is worth looking for. Not as sweet as German Rieslings. I think a good substitute is a French Chablis.