Leek Soup with Potatoes and Turnips

Another entry from our Contributing Food Editor, Christine Berardi.  Something smells GOOD!

When I’m tired or feeling poorly or the weather is unpleasant, there is nothing I like more than burrowing under a blanket on the sofa and wrapping my hands around a warm mug of comforting soup, something rich and creamy with a delicious fragrance that rises with every sip.

For me, nothing beats potato leek soup for that perfect combination of easy to make and deeply satisfying. The leeks melt into silky savory strands that, when blended with creamy chunks of potato and light sweet cubes of turnip and a drop of heavy cream, make one of my very favorite things to eat.

The only slightly fiddly thing about this recipe is making sure the leeks are completely free of grit, but I’ll show you a pretty fool proof way to clean them thoroughly.

Leek Soup with Potato and Turnips

4 medium sized leeks (usually about 1 bunch of leeks)

3 medium russet potatoes

2 medium turnips

Water

Sea salt

¼ cup organic heavy cream (grass-fed, if possible)

Fill your kitchen sink or a large bowl with cold water. Trim the dark green ends off your leeks and split them lengthwise down the middle. Swish each half in the cold water thoroughly to and then let them float. Grit and dirt will sink to the bottom of the sink and then you can just lift the clean floating leeks from the top. Chop the leeks into ½ inch crescents.

Peel and dice the potatoes and turnips. The size of the dice isn’t crucial, but remember that the smaller the dice the more quickly they will cook to tenderness.

Put all of the vegetables into a large pot with about ½ teaspoon of sea salt. Add enough water to just barely come to the top of the vegetables. Remember, the vegetables will release a lot of liquid as they cook and we don’t want to water down the flavor with too much extra water. Cover the pot with a lid and bring to a simmer. Cook for 20-30 minutes until all the vegetables are tender, stirring occasionally. I mash a piece of potato against the side of the pot to check tenderness. It should give no resistance to the spoon when it’s done.

Using a handheld stick blender (my preference), a food processor, or a blender, puree the soup until it is completely smooth and velvety. Add ¼ cup of organic heavy cream, blend until combined and then check for salt. The cream will coat your tongue slightly so it’s best to wait until after adding the cream to add the final salt.

Although I don’t have a slow cooker right now, I see no reason why you couldn’t simmer the vegetables on low in a slow cooker for several hours. Add maybe a little less water to the vegetables and stir once or twice to make sure the sugar in the leeks isn’t sticking, then blend and season as you would with a stove top version.

-CB

Be sure to check out Christine’s blog at www.cognitiveleeks.com.