This is a heavenly soup that we finished eating in one week. My wonderful husband had bought leeks, and I have been debating on what to make to utilize this vegetable. This soup is creamy, filling, and the sourdough croutons add a tangy crunch. The mozzarella balls slightly melt, but still stay congealed, complimenting the delicious soup.
I have not been cooking lately due to my fieldwork taking over my life these past 10 weeks, but I decided to cook on Sunday’s with my husband. I absolutely love working at the VA these past 10 weeks, and making a difference in our Veteran population.
Potato and leek soup
Variation by the Texan Living up North
8 cups of chicken stock
6 potatoes, peeled and cut into cubes
4 leeks , wash and slice the whites
3 celery stalks, chopped
herbs de providance
3 Garlic cloves minced
salt and freshly ground black pepper
1 cup of heavy cream
1/2 stick of butter
1/4 of a picnic ham cubed
Mozzarella balls a la fresca
sliced sourdough bread cubed, tossed in olive oil, and herbs de providance , and toasted
1. Add chicken stock, potatoes, leeks, celery, garlic, and herbs into a large stock pot. Boil until the potatoes are soft for 15-20 minutes.
2. Utilizing a food processor blend the soup in batches until smooth. Pour the soup back into the stock pot, add the cubed ham, stir, and then add the cream, simmer until it has thickened around 15-20 minutes. At the end swirl 1/2 a stick of butter in until melted and smooth. Taste and adjust seasonings as needed.
3. Ladle soup into deep bowls, and float mozzarella balls a la fresca on top, and sprinkled the sourdough croutons on top.