This classic combo of potato and leeks is a true winner around this house. Simple ingredients, kid friendly and a hearty meal for lunch.
And we kept it just that, simple.
Except we added a step that will seem like a pain in the arse, because it is, but so worth the end result. We boil the potatoes first and run them through a fine mesh food mill.
The result? A creamy, velvety textured soup.
There were a few spice blends up for the running in this recipe. Porcini was up to bat today. If you have our Mary Had a Lot of Lamb spice blend, Red Rub, Egyptian Summer or Maple Mustard Hamonizer - they would all be good candidates.
4 cups stock (chicken or vegetable) plus extra in case you want to thin out the soup
1-2 tsp salt, or just salt to taste
1/2 cup heavy cream (optional)
Directions
In a large pot, boil and cook the potatoes until you can easily pierce the potatoes with a fork.
Strain the potatoes and run them through a food mill.
Meanwhile, put a large heavy bottom pot on medium high and melt the butter. Add the leeks and cook until beginning to soften. Add the garlic and cook until just before the leeks start to brown.
Add in the Porcini BBQ Genie spice blend, potatoes and the stock. Bring to a simmer and remove from heat.
Using an emulsion blender, blend until smooth.
Add some heavy cream (optional) and salt to taste.
