My brother in law is a very quiet guy. It took me about 20 years to figure out that he is not mad at me. Actually, sometimes I still wonder, but mostly it is because I deserve it half the time. To say that I adore him is putting it mildly. He has been the American patriarch of my little Colombian family since he stepped into the picture 27 years ago. He even walked me down the aisle.
Part of his magic lies in that he is always in the kitchen with several pots and pans going at once. My sis, 23 year old niece and 21 year old nephew and I sit around chatting on the couch while he conjures up magic in the kitchen.
Just the other day when I was on a visit he had two soups going, a potato leek and white chicken chili.
We seldom sit at the table, but this time we did. The white chicken chili was really good, but I opted for the potato leek. I was blown away at how delicious it was and when he told me how easy it was, I begged for the recipe. Ross, that’s his name, doesn’t usually stick to any recipe, so I was happy to get this one. I made it the other night for my husband who protested because I wasn’t supporting him in his low carbiness, but then devoured two bowls.
I have always wanted to share more of Ross’s recipes, but again, he is a mood cooker, so it isn’t super easy to get him to write one down, but I promise I will try. The irony is that this man who makes sumptuously delicious food only likes one adjective when it comes to describing great food. Tasty.
ROSS’S TASTY AND VERY EASY POTOTO LEEK SOUP
4 Leeks, green parts and ends chopped off, washed thoroughly and chopped into rough 1/2″ pieces
6 Medium creamer potatoes chopped. (any creamy and waxy potato can be used)
1 Quart/ 1 box of chicken broth. Ross uses Trader Joe’s low sodium. I used Costco organic chicken stock.
Sea Salt and fresh ground pepper
1/4 Cup cream (I used 2% milk and eye balled the thickness)
2 teaspoons of butter and 2 T olive oil (my addition)
This is where I put my spin on it. Ross boils the potatoes in the broth until done, then adds leeks and lets sit for 5 minutes, purees and adds the rest of the ingredients… I saute the leeks lightly in olive oil and a teeny it of butter for about 10 minutes without browning the leeks, then I add the broth and chopped up potatoes and cook for another 20 minutes or until the potatoes are soft. I then puree the mixtre using a hand blender right in the pot, you may use a regular blender. Once everything is blended, I add the milk and seasonings. Don’t be afraid to use a good amount of salt and pepper.
This is a really easy way to make most cream soups… you can subsitute potatoes for carrots, asparagus, broccoli… use a small onion instead of leeks. Just be careful not to overcook green veggies. Enjoy!