Creamy potato, leeks and carrot soup
January 4, 2012 30 Comments
For yesterday’s dinner, I have to raid the fridge because I didn’t want to bravely confront the storm on my bike. The fridge revealed the following: potatoes, leeks and carrots (leftover from the bag of carrots I used for the carrot cake I made for the hubby on his birthday). I happened to still have one chicken breast as well and there was still creme fraiche.
Why not make a creamy soup from these ingredients which would be perfect for dinner on a cold and stormy winter day.
So here is how I went about with my creamy soup…
1 clove garlic, finely chopped
4 pieces medium sized potatoes, cubed
1 piece leeks, sliced to about 1/2 cm. thickness
1 piece carrots, roughly chopped
1 piece chicken breast, cut in few big chunks
2 tablespoons olive oil
5 cups water
Creme fraiche (optional)
1. In a heavy bottomed saucepan, heat up the olive oil and add the chicken breast to fry for about 2 minutes. Then add the garlic and leeks and stir constantly until a bit cooked for about 1 minute.
2. Add the potatoes and carrots and continue stirring for another 2 more minutes. Season with salt and pepper.
3. Add the water and at high heat, bring to a boil. Lower the heat to low and continue boiling for 1.5 hours.
4. Remove the chicken chunks and with a food processor or blender, you can puree the potatoes and carrots. Add back the chicken and serve with creme fraiche.
Soup went nicely with the sliced of freshly baked bread slathered with creamy butter.
As we say in Dutch, “Eet smakelijk”!