Nana’s Kitchen: Potato and Leek Soup

Nana’s Kitchen: Potato and Leek Soup

Greetings, home cooks, welcome to Nana’s Kitchen,

This past week time was spent with family. My family is close knit and we enjoy being together. My sister and her husband came in from North Carolina to spend a long weekend. We had fun. My sister is celebrating her retirement from the banking industry after 30 years, plus 9 years teaching before that. I am happy for her. 

She and her husband visited Cass Railroad and the surrounding area before arriving here. Cass is in the mountains of West Virginia. It is a part of the parks system there. We went to Cass when we were younger to ride the old steam powered locomotive trains. They are truly a wonder. If you ever get a chance to go it is worth the trip, I think.  Interesting to see things from an earlier time. 

A recipe for Potato and Leek Soup was my welcoming meal for the family. Made in a crockpot ensured time for other necessary preparations. Served the soup with warm crusty bread. It got a thumbs up.

I do not use leeks much but they really go well with this recipe. The leek can be used not only in soups but in casseroles, meat dishes, salads, or in side dishes. It is a member of the onion family. Like regular onions they can be sautéed, steamed, poached , or puréed. Good in dips as the mild flavor does not overwhelm other ingredients. May also be served raw in salads for a little crunch.

To use the leek the tough dark green leaves should be cut away. The root end cut off as well. The white and light green part of the leek can then be used as needed. Be sure to rinse the leak well after trimming because soil gets in between the leaves. Once the leek is clean it is ready for use. Cutting it in half and laying the cut side down makes for easier slicing. 

The leek can be stored in the refrigerator up to 2 weeks. Loosely wrap it in plastic wrap before storing to prevent anything in the refrigerator from absorbing any odor. Do not wash the leek until ready to use. 

Potato and Leek Soup 

Ingredients:
4 cups chicken broth –  homemade or canned
3 potatoes, peeled and diced
1 1/2 half cups chopped cabbage
1 leek , sliced and coarsely chopped
1 onion, chopped
2 carrots diced
1 teaspoon salt
1/2 teaspoon caraway seeds
1/2 teaspoon black pepper
1 bay leaf
1/2 cup sour cream
1 pound bacon , cooked to crisp and crumbled
1/4 cup chopped fresh parsley

Directions:

Combine broth, potatoes,cabbage, leek, onion, salt, caraway seeds, carrots, pepper and bay leaf in crock pot. Stir to combine.
Cover and cook on Low 8-10 hours or on High 4-5 hours.
Remove and discard bay leaf. Whisk 1/2 cup hot liquid from the slow cooker with sour cream in a bowl till blended. Add sour cream mixture to the soup with the bacon. Stir to combine well. Sprinkle with parsley to serve.

Hints:
My soup cooked for 8 hours, on low, and was easily done.
Used russet potatoes.
Took a few moments to get the sour cream well incorporated in the soup.
Do not skip the bacon.
I think a little more caraway seed would be good because their flavor goes well in this dish.They cook to a softness so you do not notice them. 
This recipe makes 6-8 servings. Could be adjusted to serve a smaller number. 

Wild leeks are called ramps…. Now you know!!!!
Have a blessed Sunday.