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Potato Leek Soup

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Potato Leek Soup
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Potato Leek Soup
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Ingredients
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Instructions
  1. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately.
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Potato Leek Soup

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After baking a ham and leek quiche I found myself with extra leeks.  What to do?!?  I found this wonderful recipe by Alton Brown for Potato Leek Soup that was easy to make and more importantly… deliciously satisfying.  I hope you enjoy it too!

Potato Leek Soup

  • 1 Lb cleaned leeks (sliced thin)
  • 3 T Unsalted butter
  • heavy pinch kosher salt
  • 14 ounces Yukon Gold potatoes (approximately, 3 )
  • 1 quart vegetable broth
  • 1 C heavy cream
  • 1 C Buttermilk
  • 1/2 t white pepper
  • 1 T snipped chives
  1. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

    Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

    Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately.

Awesome Meatballs

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So my husband named this meatball recipe!  And, they are delicious!!
I love that these meatballs are baked in the oven, so they are very quick  to mix up and with minimal mess.  The recipe makes a huge batch, about 40 meatballs.  These freeze really well  and are always great to have on hand.  When I do make a batch, I have to keep it on the down low as my daughters (aka sticky fingers), will surely stop by and raid my freezer.  <3<3<3
This recipe comes from America’s Test  Kitchen with a few minor modifications.
My marinara sauce will be posted soon…

 

Awesome Meatballs

  • 1 lb. ground beef
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 2.25 cup Panko Bread Crumbs
  • 1.5 cup Buttermilk
  • 3 large eggs
  • 5 oz. Prosciutto (thinly sliced and chopped fine)
  • 3 oz. Parmesan Cheese (Grated about 1 1/2 cups)
  • 6 Tablespoons Parsley (fresh minced)
  • 3 cloves garlic (pressed through a garlic press – about 1 tablespoon)
  • 1.5 tsp Knox unflavored gelatin (dissolved in 3 tablespoons of water)
  • 1.5 tsp Salt
  • 1.5 tsp Pepper
  • 1.5 tsp Oregano (dried leaves)
  1. Instructions
    FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking
    sheets. Adjust oven racks to lower-middle and upper-middle positions and
    heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl
    and let sit, mashing occasionally with fork, until smooth paste forms,
    about 10 minutes.
    Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin
    mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb
    mixture. Using hands, gently mix until thoroughly combined. Lightly form
    about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat
    with remaining mixture to form approximately 40 meatballs.
    Spray wire racks with nonstick cooking spray and place meatballs, evenly
    spaced, on racks; roast until browned, about 30 minutes, rotating trays
    from front to back and top to bottom halfway through.

    As the meatballs come out of the oven, I drop them into a pot of my favorite marinara sauce.