Tag Archives: leeks

Rustic Potato Leek Soup with Garlic Kale Breadcrumbs

I know, I know. It’s freaking 80 degrees and I’m making soup. So sue me. I like soup.

Moreover, soup is a great way to use up some of the vegetables that are literally taking over my kitchen. They won’t fit in the fridge. They are overflowing. My weekly farm boxes have been generous, wonderful, delicious. But…plentiful. Plentiful to the point of having to work to eat it all. We went out to eat once or twice this week so I was falling behind on the vegetable consumption project. I’m trying to be creative so we eat more than just gigantic salads every night but there has been salad. A lot of salad. So. Soup. I’m breaking up the salad and rice bowl parade with soup.

This is similar to potato soups I’ve made before but the yummy kicker on this one is the crunchy pile of – stick with me here – kale breadcrumbs! Crazy, right? They were delicious. Garlicky, crunchy, salty. They were the perfect complement to the soup. And who knows? The leftovers may find themselves gracing a salad too.

Rustic potato leek soup with crunchy kale breadcrumbs.

Rustic potato leek soup with crunchy kale breadcrumbs.

6 red potatoes, diced
2-4 leeks (mine weren’t very big so I used 4) – reserve a little thumb sized chunk of leek to blend with the breadcrumbs
2 cups cabbage, chopped
4 cups chicken broth
1/2 cup heavy cream
1/2 stick butter
Salt & pepper
1/2 tsp. paprika
1/2 tsp. dill
1 bunch kale (I used red russian kale, but any variety will do)
1-2 large clove garlic
1/4 cup parmesan
2 slices sourdough bread
Sea salt (I used infused sriracha sea salt from lordsofsalt.com for an extra kick but any coarse sea salt will work just fine.)

Cover potatoes and cabbage with water in a soup pot. Add a big pinch of salt, bring to a boil, reduce heat a bit and cook until tender. Drain off most of the water. Using a potato masher mash potato mixture (a little or a lot depending on the texture you like – I left mine pretty chunky but if you prefer it really smooth, put it in a blender and puree and then return to the pot. Add broth, cream and seasonings to taste. Bring to a boil and reduce heat to a simmer.

While potatoes are cooking, sauté leeks in a pan with the butter. When soft, blend up in a blender or food processor with a little broth or cream to help it blend smoother. Add leek mixture to the pot.

Heat oven to 400˚. In a food processor, blend up reserved leek chunk, garlic, sourdough bread, kale, and a pinch of sriracha salt (or regular sea salt) until it makes coarse crumbs. Spread out on a large cookie sheet lined with foil or parchment and bake 15-20 minutes or until crunchy, stirring about every 5 minutes.

Taste the soup and adjust seasoning if needed. Serve in a bowl with a little (or big!) heap of breadcrumbs.

Serves 4-6.

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Cheesy Potato Soup

Potato soup is one of my favorite foods, summer or winter.  It’s also one dish that I just can’t help but mess with because there are so many great variations.  This is the first time I tried this particular combination and it was a huge hit!  The cheese gives it added richness and flavor and the cumin, chiles and cilantro lend just a hint of southwestern flair.  Feel free to play with the texture to suit your tastes, it can be chunky or smooth, thick or thin.  It’s up to you.

And now…I’m off to do extra yoga to work off some of those potatoes.  So worth it!

Cheesy Potato Soup

Cheesy Potato Soup

8 medium russet potatoes
2 leeks, sliced
2 spring onions, sliced
1/4 cup butter
1 8 oz. can diced green chiles
2-3 cups chicken broth
1 cup heavy cream
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
2 cups shredded cheddar cheese
1/4 cup chopped cilantro
3 strips crispy cooked bacon, crunched up into bacon bits (for garnish, optional)

Peel and quarter potatoes, cover with water and boil until fork tender.  Drain off the water (or most of it).  While potatoes are cooking, saute leeks and onions in butter in a separate pan.  When onions and leeks are tender, put in a blender with a little chicken broth and puree.  Add to drained potatoes, along with diced green chiles, 2 cups chicken broth and cream.  Using an immersion blender or a potato masher, mash up the potato chunks, leaving some bigger pieces (if you like it totally smooth, puree to your heart’s content, but I prefer a slightly chunky texture).  Add more chicken broth if you want a thinner texture (I used three cups of broth in mine). Add salt, pepper & cumin.  Heat until just barely boiling.  Turn heat off and stir in cheese until melted.  Serve hot, topped with fresh cilantro and bacon if desired.

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