Potato Leek Soup
3 tablespoons olive oil (more if needed to cover bottom of
your pot)
3 leeks*, white and light green parts only, cleaned well and
finely sliced or chopped
3 cloves of garlic, peeled and left whole
1 large shallot finely sliced
½ cup white wine
Small bunch of fresh thyme tied together with kitchen
string. (If you don’t have fresh a couple of teaspoons of dry will do)
1 bay leaf
3 lbs potatoes but into chunks (Yukon Gold or Russet)
6 cups low sodium chicken broth (more if necessary to cover
potatoes)
1 teaspoon salt
½ teaspoon
fresh ground pepper (white if you have it)
½ cup sour cream or crème fraiche
½ cup heavy cream
Sour cream, chives or finely sliced green onions for garnish
Heat a heavy bottomed 4-5 quart pot (I prefer an enameled
cast iron pot) over medium heat. Add olive oil, leeks, garlic and shallot and
cook over medium heat until the vegetables have wilted and become translucent,
but not browned. Add white wine to deglaze.
Stir in thyme and bay leaf, salt, pepper and potatoes. Pour
in the chicken broth and bring to a simmer. Cover and continue to simmer until
the potatoes are fork tender.
Remove the thyme and bay leaves. Let pot cool slightly and
then puree using an immersion blender. Alternately, you can puree in a blender
or food processor in batches. Pay attention not to overfill your container if
you need to work in batches. Return to pot. If the mixture is too thick you may
add more broth to bring it to a desired consistency. Stir in sour cream until
it melts into the soup. Stir in cream. Adjust seasonings and serve. Garnish
with a big dollop of sour cream, and minced chives or green onion.
* To clean leeks – Cut off the tops and bottoms of the
leeks, then cut in half lengthwise. Rinse each half under running water making
sure water gets to each layer and to remove any sand and grit between the
leaves.
The second recipe requires more cooking time than it does
prep time, but you can have this delicious meal on the table for dinner in just
over an hour once you get it simmering.
My cousin Marcella Lolos shared this recipe with me years
ago after she cooked it for dinner one night and I love it.
Marcella’s Hungarian Goulash
2 Tbs olive oil
2 Tb butter
3-4 lbs stew meat (cubed)
1 large onion chopped
3 garlic cloves minced
½ tsp dry mustard
3 tsp paprika
¾ cup ketchup
2 Tbs Worcestershire sauce
2 Tbs brown sugar
Salt and pepper to taste
2 cups water (or enough to cover meat)
Add olive oil and butter to a heavy bottomed 5-6 quart pot (I
prefer enameled cast iron). Brown meat in batches over medium high heat until
nicely caramelized. Reserve meat.
Add onions to pot on medium heat and stir until they become translucent
and slightly caramelized. Add garlic and stir for one minute. Stir in dry
mustard, paprika, ketchup, Worcestershire sauce, and brown sugar. Return meat
to pot. Add about a teaspoon of salt and 1/2 teaspoon of fresh ground pepper,
then pour in enough water to cover meat by at least half an inch. Bring to a simmer. Cover and continue
simmering about an hour or until meat becomes tender and sauce reduces and
begins to slightly thicken. Serve over
buttered noodles.
