Today was definitely a Souper Tuesday, given the large batch of leek and potato soup I prepared. Not to mention, the recipe I used got maximum votes from family members!
Half price leeks in the flyer caught my eye as I set out the family meal plan for the week. Finding a suitable recipe that I could double or even triple to freeze for future meals came next. Perusing through my pile of cookbooks, I found one that looked really good in Rose Reisman’s Family Favourites cookbook, featured on page 131.
Prep and cook times combined were less than 30 minutes and tripling it as I did, only added a few extra minutes.
Here’s Rose Reisman’s original recipe:
Artichoke and Leek Soup with Blue Cheese
2 tsp vegetable oil
1 ½ cups sliced leeks
2 tsp chopped garlic
3 ½ cups chicken (or vegetable) stock
6 canned artichoke hearts, drained and diced
1 cup peeled and diced potato
½ cup canned evaporated milk (2%)
pinch of salt and pepper
¼ cup crumpled blue cheese
3 Tbsp chopped parsley
- Lightly coat a large, nonstock pot with cooking spray. Add the oil and set over medium heat. Add the leeks and garlic and sauté for 5 minutes or until leeks are just softened.
- Add the stock, artichokes and potato. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 to 20 minutes or until the potato is just tender. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add milk, salt and pepper. Heat through. Serve the soup in bowls, and garnish with blue cheese and parsley.
I prepared the recipe almost exactly with great results, except I tripled it and used light feta instead of blue cheese. I used an immersion blender right in the pot rather than putting it through a blender in small batches. Doing so spared me the additional mess I knew I’d create in transferring to and from the blender, plus it shaved a bit of time. The finished product was velvety smooth and delicious with a light and slightly sweet taste. It was creamy but not overly heavy, thanks to the use of evaporated milk instead of cream.
On the “Sugar Scale” [my unofficial recipe rating system], this recipe scored a nine out of 10. The ingredients were inexpensive, it took less than an hour to prepare and, most of all, it was ‘Souper’ tasty!
The views expressed in this post are purely my own. See my disclosure policy for more information.