If you haven’t noticed I’m not much of a potato fan, but every now and then I get inspired to cook with them, mainly for Joshua. There’s just something about their dry texture and taste. I figure a few leeks and some roasted garlic was enough flavor to turn some spuds into something delicious.
This is part 1 because I made the soup a day in advance since we all know soup tastes better on the second day. So part 2, coming tomorrow, will show the fixings and other ingredients to come. All in all potatoes are quite easy to cook no matter what you do with them. And they are relatively cheap, if only they were more than just carbs! Well they are a good source of Vitamin B6, Potassium and Manganese, and a very good source of Vitamin C. But still the carbs part definitely is a bit of a turn off.
part 1 ingredients:
- Russet Potatoes, 3 lbs peeled and chopped
- Bulb of Garlic
- Butter, 2-3 T
- Leeks, 2 medium sized
- Veggie Broth, 6 C
- Bay Leaves, 2
part 2 ingredients:
- Broccolini, washed and completely dried
- Crispy Onions (I used Lars Own brand)
- Sour Cream, ~1/2 C
- Cheddar Cheese, grated
- Vegetable Broth or Water, ~1/2 C
- Olive Oil
1. Roast Garlic. I bought this nifty terra cotta garlic roaster at a thrift store last year and I’m finally getting to put it to use! It was awesome. The garlic roasted faster than my normal foil wrapped method and each clove was easier to pop out. (I drizzled olive oil over the garlic before roasting it and sprinkled it with salt).
2. Melt butter in a dutch oven, I used my cast iron, add the leeks and sweat for 15 minutes over low heat.
3. Next add the roasted garlic cloves, broth, bay leaves, ~1 t salt, and the potatoes. Simmer partially covered until potatoes are tender. Mine took 30 minutes since the potato chunks were large.
4. Remove bay leaves and set aside. Using an immersion blender, blend soup until desired consistency is reached. I opted for a smooth consistency rather than a chunky one.
5. Season with s&p, let cool, add the bay leaves back, and place in the fridge until the following night. I love the golden color this soup has, due to the rich vegetable broth I like to use. If you are interested in a lighter colored soup use chicken broth instead.
So my great soup idea was to add some sour cream to the soup once reheated, and top each bowl with cheddar cheese, crispy onions, and roasted broccolini. And yes it really was a great idea! The potato flavor came through but the roasted garlic, leeks, and crispy onions were just what I needed to really enjoy it. And of course some green to up the nutritional value of the meal.
I’m not sure why but broccoli isn’t on my list of delicious veggies these days, and hasn’t been for quite a few years. I tend to find it a bit bitter for some reason. But broccolini, this is where it’s at!! Many think broccolini is young broccoli but it’s actually a hybrid between broccoli and gai lan, Chinese kale or Chinese broccoli. This natural hybrid of the cabbage family Brassica oleracea, was developed by a seed company in Japan. It is much sweeter than broccoli and when roasted the kale flavor is unmistakable. Some say an asparagus flavor comes through, but I have yet to notice this. Now back to the recipe..
6. Preheat oven to 425°. Lay broccolini in a flat layer on a baking sheet and lightly coat with olive oil, massaging it into the florets. Season with s&p. Bake in the oven for ~15 minutes. I left mine about two minutes longer than I would have liked so beware. They turn a beautiful vibrant green when they are tender crisp but can quickly turn brown right after. Luckily mine weren’t bitter, but if you let them brown too much they will be!
7. Meanwhile place the soup back in a pot on the stove to reheat. If it’s thick and needs to be thinned add some broth, I used a broth water mixture, about 1 1/2 cups. Once heated through add the sour cream. Whisk well to incorporate. Taste test and adjust seasonings if necessary, mine was perfect.
8. Ladle soup into bowls and top with the roasted broccolini, which can be chopped in half for easier eating, crispy onions, and cheddar cheese. Now this was good eats!