Samantha Malone McCormack, Dinner Matters
This week brings us to Philadelphia and like most people, we at Dinner Matters automatically think Philly Cheesesteak. But instead of messing with a good thing, we’re going to suggest something to go with it.
Our potato leek soup is a great complement to any sandwich, perfect for warming you up now that the days are getting colder, and it’s filling enough to replace a regular potato side dish. It’s also easy to make in advance, so all you’ll have to do on game day is heat it up and enjoy!
And since we’re talking about The City of Brotherly Love here, you could always double the recipe below and share with your tailgating neighbors!
Potato Leek Soup
2 lbs Yukon gold potatoes, peeled and cut into cubes
4 large leeks, chopped (white and light green parts)
¼ cup olive oil
6 to 8 cups chicken stock or vegetable stock (depending on your preference for the soup’s thickness)
½ cup heavy cream (optional)
Salt and pepper
Preheat oven to 400 degrees.
Make sure your leeks are cleaned of any sand.
Place the potatoes and leeks on a baking sheet and toss with the olive oil, and a teaspoon of salt and pepper. Cover the baking sheet with foil, and roast in the oven for 40 to 45 minutes. The foil will help prevent the leeks from burning too much, which can give the soup a bitter taste. A few times during the cooking process, mix the vegetables around with a wooden spoon.
Once the potatoes and leeks are very tender, transfer a third of them to your food processer and blend with 1 to 2 cups of stock to make a thick puree.
Pour the puree into a large pot. Repeat with the remaining vegetables, a third at a time. When finished with the last batch, add the remaining stock to the pot to bring the soup to the desired thickness, based on your preference.
Add the ½ cup of cream, if using, and adjust the seasonings with salt and pepper.
Samantha Malone McCormack: General Manager, Dinner Matters, LLC
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