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. And when the weather is cold, I crave this creamy, hearty, delicious potato leek soup.
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?”.
Actual weather forecast: Sunny and 75ºf.
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!
All that being said, when it gets cold, I want soup. Or stew. I don’t care what you call it. But I want it!
The Power of Food
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 eating phase. I ordered this soup for myself, but she ended up eating my entire bowl and then another! To top off an amazing dinner, we ended this magical meal with none other than the Beast himself bringing her a large plate of the grey stuff to celebrate her special day.
Every time I have this soup, it brings me back. Do you have a memory of a particular food that is so strong you can almost taste it? Smell it? There are psychological reasons food memories are so powerful.
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.
- 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
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.
I like to give it a little whir with the immersion blender, just to make it super creamy, but it's up to you.
Check out some other favorite Disney recipes