Tuesday, December 08, 2009
The Best Potato Leek Soup
I love serving soup. Then I get to yell, "Soup's on!"
This is seriously the best. This soup could be eaten in any fine restaurant. Add the appropriate ingredients even if it sounds wrong.
One half a tube of breakfast sausage (like Jimmy Dean)
one half a tube of spicy sausage
5-6 small to medium baking potatoes peeled and diced
3 large leeks cut in half length wise then rinsed and sliced thin
1 large diced onion diced
Enough chicken broth to cover (about 6-8 cups)
3 bay leaves
1/2 cup Heavy cream (or any type milk to reduce calories)
Salt and pepper to taste
Pour 3 TBS of Olive Oil in a large heavy soup pot.
Brown the sausage. Add your sliced leeks and onion and cook for 5 minutes while stiring. Add bay leaves and your potatoes and enough broth to cover.
Bring to a boil then reduce heat and cook until potatoes are fork tender.
Add cream, and a dash (about a table spoon of each) of vanilla and vinegar. Just do it, you can thank me later.
Salt and pepper to taste.
If you would rather omit the sausage, please add a dash of Tabasco at the end. You need a little spice to even out the sweet.
You can either remove bay leaves or state before serving with a very British enthusiastic voice, "if you get a bay leaf in your bowl, you have good luck for a week!"