Taters gonna tate

After 2 weeks working the night shift, it’s nice to join the rest of the world again. Switching schedules back and forth is kind of rough. I finish the evening shift and try to stay up as long as I can to help readjust. Luckily, there’s always cooking to keep me moving along so I don’t pass out in the middle of the day. So I decided to use my transition day this past weekend to go on a long run and make one of my favorite soups, potato leek.

I had made a large batch of broth that I used for soup base of this particular recipe. The ingredients to potato leek soup aren’t all that sophisticated, but the execution is all in the texture and final consistency you are going for (light vs creamy). Personally, I prefer my potato leek soup a bit more smooth and light, but there are ways to change the consistency based on how much and how fast you end up blending the final product. Contrary to popular belief, the longer and harder you blend, the less smooth your final soup will be. This is because you break up the starch in the potatoes, creating a more gooey and creamy texture. Blend too long and too hard and you might end up with an unfortunate gluey mess rather than a smooth soup.

Potato Leek Soup



  • Potatoes (Russet preferred)                         6
  • Leeks (only white ends)                                2
  • Broth
  • Butter                                                                  4 T
  • Heavy cream
  • Nutmeg
  • Salt
  • Pepper
  • Green onions/Chives

Start by peeling your potatoes and chopping them into large chunks. Place the large chunks in a bowl of ice water while you work on the leeks so they don’t turn brown. Chop leeks and set aside. In a large pot, start melting butter on medium high heat. Be careful with the heat so as not to caramelize the leeks or brown the butter. We want the final product to be a nice creamy yellow color. Add leeks to the pot and cook until soft. Drain the potato chunks and add them to the pot. Add enough broth to pot so you just cover the potatoes and let simmer until potatoes are soft and falling apart.

In a blender, scoop out your mixture potato, leeks, and broth. Add a dash of heavy cream (it adds a nice tang) and a teaspoon of nutmeg (I don’t know why this makes it taste better but trust me). Add salt to taste. Blend the mixture on low until you get the consistency you want. Pour into bowl. Drizzle some olive oil over the top and crack some fresh black pepper. Garnish with chopped scallions/chives and serve.

Pass out in a tater-induced coma after.



One thought on “Taters gonna tate

  1. Pingback: Frankensteined Chicken and Leeks | Renmaicha | 任米茶

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