For me, stirring a pot of homemade potato leek soup is nurturing. The simplicity beckons for one of my grandmother’s bowls to pour it into, and a pine table, one-hundred-plus-years-old, to sit at while enjoying the meal. This year, we made too many mashed potatoes. On Saturday morning, after Thanksgiving, as I stared at the glass container in the refrigerator, leftover mashed potato leek soup came to mind. With the exception of leeks, and vegetable stock, the mashed potatoes already had everything in them that I might put in the soup: Yukon Gold potatoes, butter, soy milk, salt, pepper, and thyme. Sensing the goodness about to be created, Mac graciously volunteered to drive to the market for two leeks. At the end of this post, I will share with you the recipe two ways; making it from whole potatoes, or making it using those repurposed mashed potatoes.

 

I know, they don’t look that great, do they? Kinda like brain hemispheres. Trust me…it gets better when the vegetable broth, lemon, garlic, thyme and bay leaf are added.

I had three cups of leftover mashed potatoes. so I used two leeks instead of the three that I would use if I made the recipe from scratch. If you ever have more than three cups of leftover mashed potatoes, use three leeks.  In 2 tablespoons oil, cook leeks for about 10 to 15 minutes, add minced garlic, and cook another 5 to 10 minutes, until everything is soft. Stirring often.

Add in vegetable broth, seasonings, and mashed potatoes. Not really photo worthy, as it looks like a chunky mess. Bring up to a simmer on low to medium heat. Not boiling. CAREFUL that the mixture doesn’t stick to the bottom of the pan. If the temperature is too high, that will happen, ruining the soup! Keep stirring. I like to use a wooden spoon.

One of the best ways  to use herbs, especially woody ones that need to be removed, is to place them in a loose tea bag. Fold it over, and staple once. Stir into soup mix. Allow the soup to low simmer for a minimum of 30 minutes to marry the flavors. If I have time, I like to simmer soup longer, 45 minutes to an hour to help add depth to the flavors.

Remove the bay leaf and herb tea sack before blending. I like using a hand-held immersion blender for soups like this. The blender would make it too silky. With potato soup, texture is comforting, and the hand-held immersion allows for texture.

Finally, add in juice of one small lemon, or half of a large lemon…about one to two tablespoons. Taste as you go. Stir well, salt and pepper to taste. Let simmer about five more minutes to integrate the lemon, salt and pepper. Stir, stir, stir. If you like the final taste, serve. Garnish with chives, green tops of scallions, or parsley, and a twist of black pepper.

…and there you have it…simplicity and comfort in a bowl.

NOTE: In any recipe, potatoes soak up salt. It is important to salt, wait to let the flavor absorb, then taste. It is a cycle of adding salt in small increments, waiting a few minutes, then tasting…until your taste buds say, Yes!

THE RECIPE: Using Leftover Mashed Potatoes

The Ingredient List

Mashed Potatoes: Measure in cups. My mashed potatoes had organic butter, soy milk, salt, pepper and a few thyme leaves.

Leeks: If you have 3 cups or less mashed potatoes, use 2 leeks. If you have 3 cups or more, use 3 leeks. Trim the ends. Use the white and light green parts only. Rinse soil residue from leeks, and cut lengthwise, then rough chop into small pieces.

4 cups vegetable stock broth. Use more if you need it, use less if you want thicker soup.

2 tablespoons butter or olive oil. If you are following an oil-free diet, saute everything in vegetable stock or water.

1 – 2 cloves garlic

2 bay leaves

2 – 3 sprigs fresh thyme (place in tea-sack for easy removal)

1 lemon, freshly juiced.

salt to taste

pepper to taste. If you don’t like black pepper, because of the black specs, use white pepper.

NOTE: If you want a creamier soup, Use 1 cup soy milk and reduce the vegetable stock. Balance!

The Preparation Method

1. Follow the photos above. Begin by cooking leeks in oil, butter, or vegetable stock for 10 – 15 minutes. Add in garlic, continue cooking for another 5 – 10 minutes.

2. Add in mashed potatoes, and vegetable stock. Stir potatoes till creamy, and well integrated.

3. Add bay leaves, thyme, salt and pepper. Stir, stir, stir.

4. Allow to simmer on low for 30 minutes, minimum, to marry flavors. At this point, you are not really cooking anything. The leeks, garlic and potatoes are done. You are now allowing the flavors to steep and merge, so 30 minutes minimum, 45 minutes to an hour if you have it. Keep the heat low, and stir often, because you don’t want the potato mix to stick to the bottom of the pan.

5. Remove the bay leaves and seasonings tea bag. Blend by using a hand-held immersion blender, or transfer to a regular blender or food processor. Use pulse-speed to control for a rougher texture. Transfer back to cooking pot, if you used a blender.

6. Squeeze in fresh lemon juice. Taste, add more lemon, and salt and pepper if needed. Simmer about 5 more minutes.

7. Pour into serving bowls, garnish and enjoy.

The Recipe: Using Whole Potatoes

The Ingredient List

2 large Russet potatoes, or my favorite choice, about 4-5 fist size Yukon Gold Potatoes. If you choose russet potatoes, peel them, because the skin is tougher. If you choose Yukon there is no need to peel them. The skin is more tender, giving the soup a rustic flare with more flavor and texture. Either potato choice, dice into half-inch pieces for cooking.

3 cups water, for cooking potatoes

3 large leeks. Trim the ends. Use the white and light green parts only. Rinse soil residue from leeks, and cut lengthwise, then rough chop into small pieces.

2 -3 cloves of garlic

4 cups vegetable broth. Begin with 4 cups. If you need more use it, or balance with a cup of soy milk.

2 bay leaves

3 sprigs of fresh thyme

1 lemon

salt to taste

pepper to taste. If you don’t like black pepper, because of the black specs, use white pepper.

The Preparation Method

1. In a medium sauce pot, add 1 tablespoon of olive oil, or if oil free, water or vegetable stock. Brown the potato pieces till light gold. Now add about 3 to 4 cups water to the pot (enough to cover the potatoes), add 1/2 teaspoon salt, bring to a boil, cover and allow the potatoes to cook. About 45 minutes.

2. While the potatoes cook, use a soup pot, and cook leeks in butter, olive oil or vegetable stock for 10 – 15 minutes. Add in garlic, continue cooking for another 5 – 10 minutes. Stir often. When the potatoes are done, drain their cooking water and transfer into the leek mixture. Add vegetable stock and seasonings, allow to low simmer for 30 minutes to marry the flavors.

3. If you want to add soy, or almond milk for additional creaminess, do so after this 30 minute period. Non-dairy milks like this really are not going to add flavor, they are only going to give you a sense of creaminess, so add at the end of the cooking time. You only want to bring the soy or almond milk up to temperature. Soy milk is thicker than almond milk, so it will make it creamier. This is an optional step. If you like the taste, and consistency with only the vegetable stock, then forget this milk option.

4. Remove tea sack with thyme sprigs, and bay leaves.

5. Blend by using a hand-held immersion blender, or transfer to a regular blender or food processor. Use pulse-speed to control for a rougher texture. Transfer back to cooking pot, if you used a blender.

6. Squeeze in fresh lemon juice. Taste, add more lemon, and salt and pepper if needed. Simmer about 5 more minutes to integrate flavors.

7. Pour into serving bowls, garnish and enjoy.

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Time to wear hats! Phebe lives in Dallas, Texas where it snowed two weeks before Christmas last year. Photo taken, December, 2013.

 

 

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