uh oh… my soup bowl has a ‘leek’

As the evening set in and the air became a bit brisk, the idea of soup for dinner ran through my head…
This past Sunday, I was given a beautiful leek and thought making a potato and leek soup was the perfect way to use this mildly flavored veggie!
To start cooking up this soup, I rendered some pancetta. Once browned, the pancetta was put aside, while the chopped leeks and some minced garlic got a quick sauté in the pancetta fat. After cooking till softened, in went a quart of chicken broth, some water, along with five peeled and cubed yukon gold potatoes. Everything was brought to a boil, then reduced down to a simmer. As soon as the potatoes were fork tender, I puréed them with an immersion blender and then added in a touch of cream, as well as some shredded extra sharp cheddar for a bit of richness…
Back into the soup went some of the pancetta for texture and flavor. Once heated through, it was time to eat!
Creamy, velvety, slightly crunchy and perfectly seasoned… this soup warmed us completely! Seconds were definitely in order…

at a low simmer…
-R

20121018-204259.jpg

20121018-204353.jpg

20121018-204400.jpg

20121018-204415.jpg

20121018-204424.jpg

20121018-204433.jpg

20121018-204438.jpg

20121018-204446.jpg

20121018-204454.jpg

20121018-204502.jpg

20121018-204510.jpg

20121018-204515.jpg

20121018-204520.jpg

20121018-204603.jpg

Tagged , , , , , , , , , , , , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: