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Hmm Hmm Good..Potato Leek and Kohlrabi Soup

Ingredients

Potato Leek soup

  • 3 leeks rinsed, white part only, thinly sliced
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 3-4 potatoes diced (russets or Yukon Gold for a smoother soup)
  • 6-8 cups of stock chicken, seafood, or water
  • 1/3 - 1/2 cup heavy cream or sour cream
  • S&P to taste

Optional:

  • 2-3 kohlrabi peeled and diced or broccoli stems from 1 bunch peeled and diced
  • chives
  • lump crab meat or sautéed wild mushrooms for garnish
  • pancetta or bacon salute until crisp and reserved for garnish

Instructions

  • Over medium heat, add 1 T oil + 1 T butter to 8 quart pot. Saute' onions until soft and transparent add garlic and saute' for additional minute. Add leeks, potatoes, kohlrabi if using, and 6-7 cups of stock. Bring to a boil and immediately reduce heat to simmer. Partially cover pot and simmer until vegetables are completely soft, about 45 minutes.
  • Using a hand blender or blender, puree soup until desired consistency. Completely smooth for a classic version or leave it a little chunky for a more rustic soup.
  • Add cream heat to warm through (for a lighter version omit cream.)
  • If soup is too thick, add broth to desired consistency with reserved 1 cup of stock
  • Salt and pepper to taste.
  • Garnish with bacon, pancetta or chives and a dollop of creme fraiche' or crab meat if a seafood stock is used.