I’m Greek and German with an American spirit (and Cuban dance moves). While these cultures vary quite radically in many facets – they are similar in a few important ways.
They are comprised of loud, boisterous eaters and drinkers. Whether it be ouzo time with a side of Mezze, feasting in the beer garden with some Ale and Cheese Dunked Pretzels or sinking their teeth into one of the worlds most beloved sandwiches (with my little twist) – Fried Pickle Cubans while slurping down a Watermelon, Tarragon Mojito.
How fun are we? Another analogous element that pairs these parties is the way they treat the humble potato.
Greeks are known for broasting yellow spuds in the oven complemented with uncomplicated (but delectable) ingredients, like good extra virgin olive oil and fresh lemon. The Germans then transform the tuber into a robust salad that warms the soul. Americans deep fry that sucker into perfect little salty sticks and serve it to you fast and hot. And Cubans wrap it up in a tiny, creamy package called croquetas. (I’ve got recipes coming soon)…
So while sitting here, drinking my morning Joe, deliberating on what to make for dinner…Today will be a inspired by making a culmination of sorts, starring the potato. Yes….Loaded Potato Soup. It’s not Greek or German or Cuban necessarily…but it is – shall we say – melting pot. Just like me;)
Get it? Little soup joke there.
Takes 40 min; Feeds a bunch of your favorite people
Ingredients for Loaded Potato Leek Soup
- 6-7 medium size Yukon Gold potatoes (unpeeled)
- 1 large leek, sliced in thin rounds and rinsed well, fibrous green ends discarded
- 1 tbsp garlic, minced
- 1/2 stick salted butter
- 1 cup heavy whipping cream
- 2 cups whole milk
- 1 cup chicken or vegetable stock
- 1 tbsp fresh thyme, minced
- 2 cups cheddar cheese, shredded + more
- 2-3 scallions, chopped for garnish
- 8 pieces prosciutto, crisped and chopped for garnish (optional, but not really)
- Large pot of water, salt, pepper, olive oil
Method
Fill a large pot or dutch oven with 8-10 cups water and salt it liberally. Cut your potatoes into 4ths and boil until tender ~ 20 min.
Reserve 1 cup of potato water and drain the rest. Return potatoes to hot pot and add butter, allowing to melt.
Meanwhile, in a large frying pan, sauté the leeks with a good pinch of salt and about 2 tbsp olive oil. Cook these over medium heat, as you want them to become nice and soft. This takes 8-10 min. Then add garlic, cooking for just another minute until fragrant.
Transfer leeks to potatoes in hot pot.
Add thyme, heavy whip, potato water and milk to potatoes along with salt and pepper. This should have enough liquid to easily blend with your immersion blender. If not – add some chicken stock. Blend until smooth.
Taste and add cheese. Stir until creamy and serve hot with more cheese, prosciutto and scallions.
Want more of the world’s most loved starch? We could make Leek & Potato Tarts with Beet Soaked Apples? How about Pizza? — with Rosemary, Garlic & Truffle Oil and Smoked Mozzarella…soooo delicious. How about open fire cooking with my Creamy Potatoes, Ham and Goat Gouda?
