Potato Leek Soup

October 31, 2016

Potato Leek Soup

*Disclaimer: this post was written on October 11, but I am just now getting around to posting it. :)

I think my lack of blogging is indicative of how busy at work I have been, and it finally has caught up with me. Two nights ago, I tossed and turned until the wee hours of the morning sweating and having nightmares about my dead grandparents. Heavy, I KNOW. But usually when I have stress dreams it means that I am not taking care of myself - I am not working out as much and I'm not nurturing my body with good food. I know I had my heart set on potato leek soup, but it truly was just what the doctor ordered.

I had plans to cook the soup with my dad at my apartment last night, but at 5pm when he told me he was just leaving Sacramento, I told him that because I wasn't feeling well and the Bay traffic, we should just reschedule. Bummer for him because he missed out on a killer meal. I was convinced by one of my best friends, Chelsea, to leave my bat cave (apartment) I worked out of yesterday and still make the soup, so I caved in. I took my bag of ingredients over to her house (in my pajamas) and got to work.

The original recipe is actually the one and only Julia Child's but this is my take on it. I replaced her créme fraîche with burrata, because frankly the store was out of it but it worked well cause we all love burrata, am I right? I also replaced the parsley with chives, which is totally up to you and your taste. The fries are also not part of Julia's recipe, but I saw it online with another soup recipe and thought it would add some great crunch.

Side note: Try to make the fries at the VERY. LAST. MOMENT. Otherwise you'll end up eating half the batch before the soup is done because they are so freaking delicious.

Ingredients:

10 tablespoons canola oil (4 for leeks and potatoes, 6 for shoestring fries)

4 to 5 medium russet potatoes for soup, peeled and roughly chopped

1 medium russet potato for shoestring fries

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 burrata cheese

1/3 cup minced chives

Directions:

1. Heat the oil in a large (6-plus 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 (this time will vary greatly depending on the surface area of the bottom of your pot).

2. Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

3. While the soup is simmering, make your homemade potato shoestring fries. Peel and slice potatoes into thin, small pieces.

4. Heat 6 tablespoons canola oil in a shallow pan and let the oil heat until it sizzles when you put a drop of water in it. Working in batches, fry the potatoes in the oil for about 5 minutes (or until golden brown) per batch. Transfer with a slotted spoon to a plate with paper towels on top to soak up extra oil. Once finished, salt to taste. Set aside.