Thursday, January 20, 2011

Potato Leek Soup

Do you ever plan meals around a small component of the meal?

Yesterday, my pulchritudinous friend, Erin posted on Facebook that she was making Beer Bread. Wait, what? What the heck is pulchritudinous? Well, sometimes I worry that I use the same words over and over, so I consult the thesaurus to mix things up a little and occasionally learn a new word in the process. I was going to call Erin my lovely friend. Which she is, inside and out. But for fun, I decided to peruse other words for lovely. There's quite a selection actually and most of them would have been perfectly acceptable substitutes for lovely. I knew all of them, except pulchritudinous. Ya know how your brain kinda picks out letters, even when jumbled and can come up with the right word? Well, since my brain had never come in contact with the word pulchritudinous, I think it converted it to putrid. Not very flattering, when you're looking for a substitute for lovely. So I had to look it up. It means physically beautiful. Erin is more than that, but I decided to use it today anyway, because maybe some of you don't know what pulchritudinous means, and if you read it somewhere, I wouldn't want you thinking it's putrid, since it's quite the opposite. Ok. English lesson over.

So my lovely (yeah, I went back to lovely, it really does describe her better than pulchritudinous) friend Erin, posted on Facebook that she was making Beer Bread. This was kinda late to mid afternoon and up until that time, it was looking like dinner was going to be FFY (Fend For Yourself) at my house. But Beer Bread wormed its way into my brain and I HAD to make it. But I couldn't just make Beer Bread for dinner, could I? Well, I'd be totally cool just eating it for dinner, but if I'm going to claim I'm making dinner, I should make more than just beer bread right?

So I was trying to decide what would go great with Beer Bread. Someone had mentioned Broccoli Cheese Soup. That sounded kinda good, but it just wasn't clicking. So I was in my car, on my way home trying to think of what to make and Potato Leek Soup popped into my head. That did sound good. But I'd never made it before so I wasn't really sure what goes in it. I decided it couldn't be much more than potatoes, leeks, maybe some chicken stock, a little cream... I'll just wing it and headed to the grocery store.

Making Beer Bread from scratch is wicked easy and wicked delicious. But I had a mix in the cabinet that was a gift that I wanted to use up. So I grabbed the Beer Bread Mix & Penn Brewery St. Nikolaus Bock.


You know when you shake a beer and then open it, it kind of explodes? Well, that didn't happen with the beer. But it DID happen with the Beer Bread Mix!!! I opened it and was the floury mix sprayed all over me and the kitchen! I think it was only a couple tablespoons worth. But what a mess!! I still just added the whole bottle of beer and baked according to the directions and it came out fine. It was tasty. But homemade is definitely the way to go. I thought I already had beer bread on Spryte's Place, but I can't find it anywhere! I know the recipe I've used in the past is from that little minx, Donna over at My Tasty Treasures. Her recipe does not disappoint!

Anyway... I put that into the oven and started on the soup!


Potato Leek Soup
2 leeks, sliced
2 lbs potatoes, peeled and chopped
3 cloves garlic, grated
1 qt chicken stock
1/4 C butter
2 C half & half
salt & pepper
chives (to garnish if desired)

Slice & rinse the leeks very well, they're good at hiding sand! In a stock pot, saute the leeks in the butter. Add grated garlic and cook a minute or two. Add chopped potatoes, chicken stock salt & pepper and bring to a boil. Stir in half & half. Reduce heat and simmer for about 30 minutes or until the potatoes are tender. With an immersion blender, blend until smooth. Ladle into bowls, sprinkle with snipped chives and enjoy!


This is what you need.

Saute those beautiful (pulchritudinous) leeks in butter.

Add grated garlic.

Add chicken stock & potatoes and salt & pepper.

Bring to a boil.

Add half & half & simmer for about 30 minutes until potatoes are tender.

Blend with immersion blender until smooth.

Ladle into bowls, garnish with chives and enjoy with a nice thick slice of beer bread!

This was a really tasty and delicious soup!

Bob wasn't interested in trying it, but Jon & I really enjoyed it. I definitely prefer thin soups, but this had a creamy silky texture and a savory delicate flavor. It was the perfect vehicle for my beer bread!

Go Steelers!!

1 comment:

Danielle said... i have to make beer bread. All this bread baking that I've been doing this past year and I haven't made beer bread? EVER?! What's wrong with me LOL. And ya....potato soup is among my favorites :) YUMMO