Potatoes and leeks are a good soup combo!
If, like many, you don’t have a lot of time to spend in the kitchen, then consider the ultra simple but delicious potato and leek soup. Although short on ingredients, it’s got a long list of options for making it appeal to your tastes and time. Dress it up (chilled it becomes vichyssoise) make it decadent (a little cream never hurt anyone!) or serve as is (chunky or pureed).
My personal favorite is pureed with a small touch of cream mixed in and truffle oil on top. If you’ve got a favorite version of potato and leek soup, add a comment or drop us an email.
Potato and leek soup
- 2 tablespoons butter or oil
- 3 medium potatoes, any type, peeled and cut into small cubes
- 3 leeks, white and light green parts only, washed and sliced into thin rings
- Salt and freshly ground pepper (we used white pepper)
- 4 cups chicken, beef or vegetable stock
Put the butter or oil in a large, deep pot over medium heat. When the butter melts (or the oil is hot) add the vegetables. Sprinkle with salt and pepper and cook, stirring to soften. 2 or 3 minutes. Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes. At this point you may refrigerate the soup covered, for up to 2 days.
Pureed soup: carefully puree in a blender or with an immersion blender. Stir in ½ to 1 cup cream, sour cream, or yogurt. Do not let it boil if you use yogurt. Add more salt and pepper if needed. Garnish with minced chives.
Vichyssoise. Make the pureed soup, but do not reheat. Instead, chill thoroughly and serve garnished with minced chives.
Recipe courtesy of Mark Bittman, How to Cook Everything.
Warm up with hearty lentil soup.
To me, lentils are the ideal ‘convenience’ food: healthy, economical and tasty. Note: usually the first two items cancel out the last.
Not only are lentils packed with B vitamins (especially B3) they are also high in iron, zinc and calcium. According to the USDA website “one-half cup of cooked peas or lentils provides more than 10 grams of dietary fiber.” Add some rice or beans and you’ve got a great source of protein or replacement for red meat (whoa – I know that might be pushing the envelope here.)
Since lentils are so good for you it only seems fair to add bacon to the recipe below as a counterbalance. The soup recipe below is simple and makes an ample amount for friends, family or your future lunch (it freezes without a hitch!)
Lentil Soup
- 1 lb. bacon - sliced
- 2 cloves garlic – minced
- 1 cup celery – chopped, with leaves
- 1 cup carrots – chopped
- 2 large tomatoes, peeled and diced
- 1 lb. lentils
- 3 quarts water
- 1 1/2 teaspoon salt
Optional ingredients: bay leaf, basil, hot sauce or Tabasco and a squeeze of lemon juice.
Step 1
Cook bacon, onions and garlic. Drain the fat thoroughly. Return the mixture to your stock pot.
Step 2
Add remaining ingredients.
Step 3
Cook ingredients until lentils are soft but firm*. If you want a creamy texture, puree half the soup in a blender and return to the pot.
*This step won’t take more than 45-60 minutes.
Crockpot Chili
So my mother will probably delight in the fact that something she bought on sale “for herself” (most likely circa 1970) and then gave to me is still in use and a valuable part of my kitchen equipment today. It is, of course, the classic Crock-Pot. And although there were years where I questioned whether this item was worth packing and unpacking each time I moved to a new place, I eventually came to appreciate it as much as the recipes in the accompanying cookbook.
One of the recipes included in that cookbook for Favorite Chili is also listed on the Crock-Pot website but with slightly different ingredient proportions. I am going to assume that either recipe will do, but in case you want the original in all it’s glory, try the version below. I am also including another family favorite – Minestrone – which doesn’t seem to bear much resemblance to the real deal (but is really delicious!)
Favorite chili
- ½ pound dry pinto or kidney beans
- 2 – 14 ½ oz. cans tomatoes
- 2 pounds coarsely ground chuck, browned and drained
- 1 medium onion, chopped
- green pepper, chopped
- cloves garlic, crushed
- to 3 tablespoons chili powder
- 1 teaspoon pepper
- 1 teaspoon cumin
- Salt, to taste
Completely soften beans before adding to the crock pot (sugar and acid have a hardening effect on bean and will prevent softening.) Put all ingredients in the Crock-Pot in order listed. Cover and cook on low 10 to 12 hours.
Cooks notes:
- You can substitute 2 – 16oz. cans of beans, drained.
- Green pepper – I can take or leave (usually leave) without drastic results
- Ground turkey is, of course, a good alternative to the chuck
Minestrone
- 3 cups water
- 1 ½ pounds beef shank
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery with tops, sliced
- 1 – 14 ½ oz. can tomatoes
- 2 teaspoons salt
- 1 10-ounce package frozen vegetables
- ½ cup shredded cabbage (optional, in my opinion)
- 1 tablespoon dried basil
- 1 clove garlic, minced
- ½ cup vermicelli or garbanzo beans
- 1 teaspoon dried oregano
- 1 zucchini, sliced
Place all ingredients in Crock-Pot except zucchini and pasta. Stir to mix thoroughly. Cover and cook on Low 10 to 16 hours. During the last hour, remove meat from bones. Cut meat and return to soup. Add the zucchini. Turn Crock-Pot to high and cook one hour. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty French bread.
