I’m hunkering down over here lately. It’s gotten pretty cold, pretty quick. I’m getting ready for the long, cold, snowy New Hampshire winter that I’m sure is coming. My husband thinks I’m nuts (pardon the pun) when I tell him the reason there are so many squirrels out foraging for acorns is because we are going to get a lot of snow. He’s pretty sure I made that up. Probably because I’m famous for creating my own weather forecast depending on what I feel like doing, or not doing.
Me to the Hubs: “You want to do yard work this weekend? Oh, I’m pretty sure it’s supposed rain. I heard there may even be flash-flooding. It’s gonna be bad! How about dinner and a movie?”.
But, I’m not making it up! It’s all right here in the Farmers’ Almanac 20 Signs of a Hard Winter. I have noticed numbers 1, 15, 18, 19 and 20. If this is accurate, we’re in for it!
That being said, when it gets cold, I want soup. Or stew. I don’t care what kind. Anything will do.
I love my chicken tortellini and butternut squash & crab bisque, but this particular soup not only tastes delicious but also brings back such wonderful memories.
I first had this soup on a trip to Disney World. We ate at Be Our Guest at the Beast’s Castle. It was Nina’s birthday and she was in a picky phase. I ordered this soup for myself, but she ended up eating my entire bowl and then another! Of course this magical meal ended with the Beast himself bringing her a large plate of the grey stuff to celebrate.
Every time I have this soup, it brings me back.
Have you ever eaten at Be Our Guest? If not, make a pot of this soup, pour a glass of wine (a Sauvignon Blanc, Pinot Gris or Chardonnay pair nicely), throw on Beauty and the Beast and have yourself a magical evening.
Potato Leek Soup
A creamy, rich, comforting soup from the magical Be Our Guest restaurant in Disney World. It's a perfect, easy weeknight meal paired with a salad and fresh bread. And, you can dress it up with some crispy bacon or cheesy croutons for something even more special.
Ingredients
- 4 cups water
- 2 cups chicken stock (or vegetable)
- 1 1/2 pounds Yukon Gold Potatoes
- 1 1/2 ounces yellow onion
- 4 ounces heavy cream
- 1 pinch salt
- 1 pinch pepper
- 6 ounces leeks
- 1/4 cup olive oil
- 1 tablespoon butter
- 1/2 teaspoon granulated garlic powder
- 1 tablespoon chives minced
Instructions
-
In the olive oil, saute leeks, onions and granulated garlic until tender. Add the potatoes. Cook for 20 minutes. Add the butter and cream, reduce. Add in all the liquids and spices. Cook for an additional 20-30 minutes.
Recipe Notes
I like to give it a little whir with the immersion blender, just to make it super creamy, but it's up to you.
