Wednesday, December 11, 2013

Potato Leek Soup

I realize that this is 'the most wonderful time of the year,' but I am very tempted to rename it, 'the most food-laden, stressful, exhausting time of the year.'  While, generally, the holidays are one of my favorite things to look forward to, something about this year is hitting me differently.  Maybe it's the stress of having a 5-month-old who is loved but does not have a set schedule or the ability to tell me why he is fussing more than usual, maybe it's the fear of traveling with said baby on a 10-hour road trip, maybe it's the copious amount of sugar and chocolate in my kitchen.
My point is, it could be any number of things.
But this is such a lovely time of year!  The lights are up on our neighbor's houses, our fireplace has been put to use, the holiday cards are in (and gorgeous!  I couldn't love them more!), and I'm looking for excuses to be more cozy in our home for the first Christmas.  This soup is one of them.  In between the hot cocoa popcorn and gingerbread, this soup will warm you from the inside out.  It's rich and hearty, perfect on its own or with roasted chicken (our preferred method).  Best of all, it's easy to through together and just simmer for a while on the stove while you're wrapping gifts and listening to your husband sing 'Yesterday' to your sweet baby boy.
We'll call it 'the worry-melting soup.'

Julia Child's Potato Leek Soup (from HelloGiggles)
2 Tbsp. vegetable oil
1 lb. russet potatoes, peeled and roughly chopped
1 lb. leeks, cleaned and thinly sliced
6 c. vegetable stock
Salt and pepper to taste
Juice from 1/2 lemon
1/2 c. heavy cream (optional)
Smoked paprika, for garnish

1. Heat oil in large pot over medium heat.  Add veggies and cook, stirring occasionally, until they have begun to soften and brown slightly.
2. Add stock and bring to boil.  Reduce heat to low, and simmer for 30-40 minutes, until vegetables are tender.
3. Remove from heat and blend using immersion blender or small batches in a blender.
4. Add cream, season to taste with salt and pepper, add lemon juice.
5. Ladle into bowls and garnish with a few sprinkles of smoked paprika.  Enjoy!


  1. Sounds yummy - I will have to try it. And remember ....breathe.

    Love you all!

  2. Hope your yoga session helped to de-stress my darling Abbi! Loved talking with you yesterday. And, yes this is definitely potato soup weather. I made a wonderful version earlier this week and enjoyed a leftover bowl for dinner last night.