Bless Her Heart

Leeks are larger than scallions. They have a long white stalk and both a dark green bulb and dark green leaves. They taste milder and sweeter than onions and garlic.

Leeks have been an important food source for centuries.

Believed to originally hail from the Mediterranean region and Middle East, leeks were eventually cultivated in ancient Egypt and became a popular food among the Romans. Some areas of Europe even used leeks as currency during the Middle Ages.

Leeks are a powerhouse of nutritional value. They are a good source of vitamins – specifically vitamins A, C, K and B6…minerals – specifically iron, magnesium, phosphorus, folate, manganese and potassium…dietary fiber and antioxidants.

As far as health benefits, leeks have anti-inflammatory, anti-diabetic and anticancer properties. They are also known to promote heart health and support digestion.

Leek can be eaten raw, as in salads. But typically leeks are cooked – boiled, braised, roasted, sautéed – and used to make such dishes as casseroles, frittatas, omelets, pasta dishes, quiche and stir-fries.

Salutations to Soup Season

More importantly, leeks are best known as the main ingredient in soups and stews, such as this potato leek soup.

Yesterday the temperature outside was 97 degrees. Kinda hot for this true Southerner.

But you would think by now that I would have gotten used to August here in Texas.

Oh, how I may regret saying this in a couple of months…when it’s so cold outside that you can “see your breath.”

But I am so looking forward to soup season.

But don’t just open up a can and call it soup. We outgrew Chef Boyardee a long time ago. Save that for your grandkids when you really don’t feel like cooking.

After all, what could be easier than throwing a bunch of ingredients into a Dutch oven, turning the stove on and letting God do the rest…while smelling and anticipating something truly delicious.

Soup is both comforting and filling…not to mention the fact that soup is also easy to make and endlessly customizable.

Simply add your personal favorite herbs and spices…or substitute any ingredients with other ingredients that are better suited to your personal preferences.

Potato Leek Soup

This potato leek soup is a comforting, creamy classic and one of all-time favorites.

All this is less than an hour. Definitely going into monthly rotation at The Red Plate Diner…even if I feel the need to swap this out with another option on those days like yesterday when it was 100 degrees outside.

• 3 leeks
• 2# Yukon Gold potatoes
• 6C reduced-sodium chicken or vegetable broth
• 3Tbsp unsalted butter
• 3Tbsp olive oil 
• 2 cloves garlic
• 1C heavy cream
• 1 teaspoon salt
• ½tsp pepper
• 2 bay leaves
• ½tsp Italian seasoning
• ½C minced chives
• ¼C chopped fresh parsley

Prep the potatoes: Peel and dice the potatoes into evenly sized pieces. Big chunks are better because you are going to have to fish them out of the soup later on. If the cut potatoes a’re too small, your soup will turn out gummy.

Prep the leeks: Cut off the root ends and thick dark green parts of the leeks. Discard. Cut the leeks in half lengthwise. Rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside. Once the leeks are clean, roughly chop them.

Sautee the veggies: Heat the oil and butter in a Dutch oven over medium heat. Add the potatoes, garlic, leeks and celery. Cook 7min, until the leeks are tender. , 6 to 8 minutes.

Simmer: Add the chicken broth, bay leaves, salt and pepper. Bring to a boil. Reduce the heat to medium-low. Put the lid on the Dutch oven. Cook 15min, until the potatoes are tender.

Puree: Spoon out four cups of the soup. Let cool for 5min. Transfer cooled soup to a blender, filling only halfway full. Remove the top insert from the lid from the blender. Cover with a kitchen towel. Blend mixture about 30 seconds, until perfectly smooth.

Strain the soup: Press the blended portion of the soup through a fine-mesh strainer with the bottom of a ladle to achieve a smoother texture,

Finish making the soup: Add the pureed soup to the Dutch oven. Add the heavy cream. Remove the bay leaves. Cook 15min, until the soup is slightly thickened.

Serve: Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out.

Serve with crusty bread, a simple green salad with vinaigrette, slices of cheese – sharp cheddar, Gruyère, or goat cheese, grilled cheese or turkey sandwiches or roasted asparagus or Brussels sprouts.

To freeze: Do not add the cream to the soup before freezing. Allow the soup to cool completely. Transfer the soup into an airtight, freezer-safe container. Freeze for up to three months. Defrost soup in the fridge for at least 12 hours. Reheat it on the stovetop over medium heat. Add the cream once the soup is heated through. Bring to a simmer before serving.