Rustic Leek and Potato Soup Recipe
Recipe Type:
Soup & Stews,
Sausage,
Potatoes,
Leeks,
Spinach
Yields:
3 to 4 servings
Prep time: 20 min
Cook time: 25 min
Ingredients:
1 cooking chorizo, or other spicy sausage of your choice, cut into chunks
1 1/2 tablespoons butter
1/2 tablespoon
olive oil
3 baby leeks, cleaned and tough green outer leaves removed, then thinly sliced
1 medium onion, chopped
Red pepper flakes, to taste
3 cloves
garlic, diced
2 pounds scrubbed yellow potatoes, chunked into bite-size pieces
1 bay leaf
Coarse
salt or sea salt and freshly-ground
black pepper to taste
>3 cups (or more) chicken stock (enough to cover potatoes)
1/2 cup heavy cream (I used half and half)
2 cups baby
spinach, stems removed
Garnishes: chopped chives, shredded Parmesan Reggiano, and/or crispy fried bacon, broken into bits
Preparation:
In a medium size Dutch oven or saucepan, brown
chorizo or sausage until just cooked, remove with a slotted
spoon to paper towels and let drain. Wipe pan clean.
Add butter and olive oil, and sauté leeks and
onion until just beginning to soften. Add garlic, bay leaf, and
cook for another 2 minutes.
Add
potatoes, salt, pepper and chicken stock. Simmer gently until
potatoes are tender. Taste and adjust seasoning.* Add cream or
half and half, and baby spinach, and heat through.
Transfer to serving plates, and
add garnish as desired.
Note: If you want a thicker soup, use a potato
masher to mash some of the potatoes prior to adding the cream
and spinach, mix well.
Makes 3 to 4 servings.
