One of my favorite meals in the winter is my husband's Cream of Potato Soup. The soup is thick, creamy, and flavored with dill. Mike not only makes the best potato soup, he can also make bread by hand. The combination makes a person's heart and belly feel full and warm. The soup I made was based heavily on his recipe for Cream of Potato Soup, but I sauted a diced leek instead of using onion.
The first recipe is Potato Leek Soup.
1 leek
3 russet potatoes
3 c chicken stock
1 tsp dill
1/2 tsp salt
6 Tbsp margarine
1/2 c all-purpose flour
2 c milk
1/4 tsp white pepper
dash black pepper
Dice the white and light green area of one leek, then chop enough peeled potatoes to get three and a half cups of potatoes. Simmer these vegetables in three cups of chicken broth seasoned with one teaspoon dried dill and a half teaspoon of salt. Meanwhile, melt six tablespoons of margarine in a separate pan. Blend half a cup of flour into the melted margarine to make a paste, then add two cups of 1% milk to the margarine paste. Stir the milk mixture over medium heat until it thickens. Season the milk mixture with one quarter teaspoon of white pepper and a dash of black pepper. Puree half the vegetable and broth mixture to thicken, then pour it back into the pot. Pour the thickened milk mixture into the simmering vegetable broth while stirring. Continue simmering the soup for approximately ten minutes for the flavors to meld.
We served this soup with fresh French bread and olive oil infused with dipping herbs. If you don't have a bread maker yet, get one. They are fantastic. This was a great warm-your-belly meal on a very chilly night.
1 leek
3 russet potatoes
3 c chicken stock
1 tsp dill
1/2 tsp salt
6 Tbsp margarine
1/2 c all-purpose flour
2 c milk
1/4 tsp white pepper
dash black pepper
Dice the white and light green area of one leek, then chop enough peeled potatoes to get three and a half cups of potatoes. Simmer these vegetables in three cups of chicken broth seasoned with one teaspoon dried dill and a half teaspoon of salt. Meanwhile, melt six tablespoons of margarine in a separate pan. Blend half a cup of flour into the melted margarine to make a paste, then add two cups of 1% milk to the margarine paste. Stir the milk mixture over medium heat until it thickens. Season the milk mixture with one quarter teaspoon of white pepper and a dash of black pepper. Puree half the vegetable and broth mixture to thicken, then pour it back into the pot. Pour the thickened milk mixture into the simmering vegetable broth while stirring. Continue simmering the soup for approximately ten minutes for the flavors to meld.
We served this soup with fresh French bread and olive oil infused with dipping herbs. If you don't have a bread maker yet, get one. They are fantastic. This was a great warm-your-belly meal on a very chilly night.
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