We can also vary the ingredients. I use ricotta cheese when I make the puréed version. I find that I can be flexible about the quantities, but I try to have about equal quantities of leeks and potatoes.
Leek and Potato Soup, puréed in a blender
Ingredients:
- 2 leeks, cleaned and sliced
- 1½ cups potatoes, diced (Use boiling potatoes rather than baking potatoes.)
- 2 ½ cups chicken broth (basic home made broth, or your favorite commercial broth*
- 1 cup part-skim ricotta cheese
- powdered milk (optional)
Procedure:
Wash and cut up the leeks. (See my previous blog for how to do this.) In a heavy saucepan, cook them gently in a little butter. While the leeks are cooking, peel and dice the potatoes.
Add the diced potatoes to the leeks and cover with the broth. Cover and bring to a boil. Simmer the soup until the potatoes are tender. Remove from the heat, and stir in powdered milk if you are using that.
Process the soup in a blender. I find that I need to start with the blender only about 1/3 full, process that soup, then gradually add more and process it. When the vegetables are all smooth, add the ricotta cheese and combine that using the blender.
Return the soup to the pan and heat it just to serving temperature. Serve with your favorite bread or crackers.
*Note I flavor it with a concentrated chicken flavoring called "Better than Bullion." This flavoring is recommended by Cook's Illustrated, but they reduce the salt by using only 3/4 teaspoon of flavoring to one cup of liquid.
Quick and Easy Onion and Potato Soup for Two
Have you tried instant mashed potatoes? I use Idaho Spuds brand and find them satisfactory when I need to save time. I have found I can even make a satisfactory soup with them. Here is how I did it:
Ingredients:
- 1/2 cup onions, minced
- 1 tablespoon butter
- 1 1/2 cups hot water
- 1 teaspoon Better than Bullion chicken flavoring
- 1/3 cup Idaho Spuds instant mashed potato flakes
- 1/2 cup part-skim ricotta cheese
Procedure:
In a heavy saucepan, melt the butter and then gently cook the onion. Do not let the onion brown, just let it get translucent.
Add the hot water and chicken flavoring. Bring them to a boil.
Remove from the heat and stir in the potato flakes and then the ricotta cheese. Use a whisk if you have one handy.
Reheat and serve.
Happy Cooking,
Ruth Ann