Got the inspiration for this recipe from a post I did back in 2009 Leek and Potato Soup (Potage Parmentier)
A recipe from my book
I read the recipe and then just kind of did my own thing…
So this is what I came up with:
You will need:
Kosher Salt, to taste
Garlic salt, to taste
freshly ground black pepper, to taste
Milk (we use lactose free as Normy is Lactose intolerant)
Freeze dried dill (You could use fresh or dried too)
4 tablespoons Butter (because butter makes EVERYTHING Better)
2 Leeks, Chopped
2 carrots, Peeled and chopped
1 Ham steak, chopped into bite size pieces
(Not in picture) Red potatoes, about 8, peeled
So start by peeling your potatoes (I had normy help me with this)
Grab a sauce pan and fill it with water and add the potatoes and bring to a boil
I boiled my potatoes for about 20-30 minutes or until they are tender when you poke them with a fork, if they are tender then drain (if not boil 10 minutes longer and check, and keep boiling until they are tender when you poke them with a fork)
While the potatoes are boiling cut the dark green part off the leek
and then cut the end of the leek (roots) off. Then cut the leek in half, length wise
Then chop up the halves
Place the chopped up leeks in a medium-sized bowl and fill with water.
soak the leeks in water, while you peel and chop the carrots and celery
Take your hand and kind of break the leeks apart up a bit and stir them around a little to help get the dirt out between the layers. When you drain the bowl, you will see all sorts of dirt in the bottom.
So grab 2 carrots and peel them, and grab 4 stalks of celery and wash them
Chop both the carrots and celery up into bite size pieces. Doesn’t have to be exact as you will be blending them up later in the soup.
Grab a big pot or dutch oven and heat your burner to medium heat and add 4 tablespoons of butter and let it melt
once the butter has melted, add in the chopped carrots and celery and saute
Drain the leeks really well, put about 3/4 a cup aside to use for toppings for later, then add the rest to the carrots and celery
Then add the potatoes whole, to the carrots and celery
stir everything together, and season with salt and pepper, to taste
Then add in about a tsp of the freeze-dried dill, and a Cajun/creole seasoning to taste
Stir everything together
Then add in chicken broth, I used enough to cover the potatoes and veggies
then add in about 2 cups of milk
Then I grabbed my hand blender and blended everything together
Blend it till its nice and smooth
Then I seasoned with garlic salt and freshly ground black pepper, to taste, stir everything together really well
Take half the ham steak and chop it up into small cubes (save the other half of the ham for something else) heat a smallish skillet to a burner heated to medium heat and place ham pieces in pan
then add the leeks that you set aside
saute, stirring occasionally
saute until everything is nice and caramelized
turn burner off and set aside
Stir soup and taste for seasonings
Serve up a bowl full of soup and add some sautéed ham and leeks on to top
Delicious!
Recipe
- Kosher Salt, to taste
- Garlic salt, to taste
- freshly ground black pepper, to taste
- Milk (we use lactose free as Normy is Lactose intolerant)
- Freeze dried dill (You could use fresh or dried too)
- 4 tablespoons Butter (because butter makes EVERYTHING Better)
- 2 Leeks, Chopped
- 2 carrots, Peeled and chopped
- 1 Ham steak, chopped into bite size pieces
- Red potatoes, about 8, peeled
- So start by peeling your potatoes
- Grab a sauce pan and fill it with water and add the potatoes and bring to a boil
- I boiled my potatoes for about 20-30 minutes or until they are tender when you poke them with a fork, if they are tender then drain (if not boil 10 minutes longer and check, and keep boiling until they are tender when you poke them with a fork)
- While the potatoes are boiling cut the dark green part off the leek and then cut the end of the leek (roots) off. Then cut the leek in half, length wise
- Then chop up the halves
- Place the chopped up leeks in a medium-sized bowl and fill with water.
- Soak the leeks in water, while you peel and chop the carrots and celery
- Take your hand and kind of break the leeks apart up a bit and stir them around a little to help get the dirt out between the layers. When you drain the bowl, you will see all sorts of dirt in the bottom.
- So grab 2 carrots and peel them, and grab 4 stalks of celery and wash them
- Chop both the carrots and celery up into bite size pieces. Doesn’t have to be exact as you will be blending them up later in the soup.
- Grab a big pot or dutch oven and heat your burner to medium heat and add 4 tablespoons of butter and let it melt once the butter has melted, add in the chopped carrots and celery and saute
- Drain the leeks really well, put about 3/4 a cup aside to use for toppings for later, then add the rest to the carrots and celery
- Then add the potatoes whole, to the carrots and celery
- stir everything together, and season with salt and pepper, to taste
- Then add in about a tsp of the freeze-dried dill, and a Cajun/creole seasoning to taste
- Stir everything together
- Then add in chicken broth, I used enough to cover the potatoes and veggies
- then add in about 2 cups of milk
- Then I grabbed my hand blender and blended everything together
- Blend it till its nice and smooth
- Then I seasoned with garlic salt and freshly ground black pepper, to taste, stir everything together really well
- Take half the ham steak and chop it up into small cubes (save the other half of the ham for something else) heat a smallish skillet to a burner heated to medium heat and place ham pieces in pan
- then add the leeks that you set aside
- saute, stirring occasionally
- saute until everything is nice and caramelized
- turn burner off and set aside
- Stir soup and taste for seasonings
- Serve up a bowl full of soup and add some sautéed ham and leeks on to top
