Broccoli Potato Leek Soup
We’ve been keeping things pretty low key the last few days, just kind of taking a breather, it hasn’t been terribly easy, what with dentist visits and the like. But you know, we’re hanging in there. We had more down time this week than we’ve had in a while, though – it was nice to relax a little bit.
However, I’ve been giving a great deal of thought to what our next project will be – and I’m leaning towards painting the den. Mr. Man and I have agreed on a lovely shade of BRIGHT PURPLE that we’re both thinking will be perfect. I get a little grin every time I think about it. BRIGHT PURPLE. It’s always in All-caps, too. BRIGHT PURPLE. Like I look at the test swatch we painted on the wall and I think “BRIGHT PURPLE”. Purple’s always been a favorite color – and since the Den is the room we spend the majority of our ‘working’ time in, we wanted it to be a fun, funky energetic color. So BRIGHT PURPLE. Did I mention it was BRIGHT PURPLE? lol
Anyways, other than finally having life settle back in to a semi-normal routine, we’ve also been working through the backlog of veggies that my Mother’s visit created – there’s been a lot of hodge-podge, throw everything in the pot meals… this soup being one of the many. Thankfully, I think we’re all caught up, so to speak, except for some Pumpkins and delicata squash, which I have some plans for later – but I’m not in any hurry for right yet. I’ve also been looking at some different services around the area for Local/Sustainable Food sources, since sadly – my local grocery stores are well, just lacking in local meat. I had a coupon for Planet Organics, so I tried them first – but a friend of mine uses Spud! and was raving about it, so I decided to give them a try as well.
I haven’t actually received my first delivery from Spud! yet, but I don’t really have any doubts that the delivery will be fine. My first delivery with Planet Organics was fine – and the plan is to use one or the other of these services every other week to save me trips out for simple staples such as Milk and Eggs and the occasional bits of meat. Unfortunately – neither service will really make trips to the grocery store completely unnecessary. They both have a distinctly lackluster showing of beans, flours, and other dry staples. It’s kind of hard to make a choice right now actually. They both have minimum orders – Spud! is a little bit higher, but they’re within spitting distance of each other so that isn’t a big consideration. Planet Organics has a better selection of artisan cheeses, and they actually have milk in Gallon-form (we drink entirely too much milk to buy by the half gallon). Unfortunately, they have a subscriber-method, where you have to either order a minimum amount or they ship you veggies. Spud! is more flexible on ordering – you can place an order as often as you like, although you do get discounts for recurring orders, and while they don’t carry all the cuts of meat I like, they (so far) seem to offer better prices on what they do carry. I’ll probably end up using both services for a little while and see what happens.
Slightly related, I went ahead and ordered our Thanksgiving Turkey from Spud!, and Mr. Man and I have hammered out some ideas for dinner. I tried to get him to be more creative – but he wanted the usual staples… Stuffing, ‘taters, turkey, bread rolls, etc… One of these days I’ll get him to be creative with me. I mean – I know, Thanksgiving is about … uhm… giving thanks? But it’s also about FOOD! And what better excuse do you need to get creative with it? A holiday about food! <sigh> Maybe next year he’ll let me play more.
So anyways, in the whole working through the veggie backlog, I discovered that I had a bunch of potatoes and broccoli – some mushrooms that had seen better days, and a couple of leeks. If that’s not the perfect beginning to a creamy, hearty fall comfort-food soup, I’m not sure what is. When I was poking around on teh ‘nets, I came across this recipe for a Roasted Potato soup, and it was the inspiration for the preparation of this soup. I loved the idea of roasting the potatoes before making them in to a soup. I didn’t follow their recipe, aside from the roasting, although I’m sure it’s good. I also didn’t peel the potatoes. You can, if you want. I mean – I don’t think it will hurt anything. I usually don’t bother with peeling things like potatoes, carrots, apples, etc… unless it’s exceptionally important to the flavor and/or texture. So, YMMV.
This is a big recipe – I had a lot of veggies I wanted to use up, and Mr. Man and Miss Thing love when there’s something easy they can warm up for a quick & hot lunch, so that wasn’t really a problem for us – but I’m sure it would be fine to halve if you don’t want to make quite so much. I used what I had on hand – but this is one of those recipes that you can easily customize. No Yogurt? Use Sour Cream. No Broccoli? How about Spinach? etc.. I had kind of planned on topping it with a little crumbled bacon – but you know, I completely spaced about it, and no one noticed it was missing. We did top it with a little shredded cheddar, though – and that was a nice addition.
- 3 lbs Russet Potatoes; scrubbed and cut in to 1/4″ slices
- 2 lbs Broccoli; cut in to chunks and blanched
- 3 leeks; whites only – cut in the thin slices
- 12 oz Mushrooms (I used Crimini); sliced
- 2 quarts Broth
- 2 cups Plain Yogurt
- 1 cup Buttermilk
- 6 Garlic Cloves; diced
- 2 tbs + 1 tsp Olive Oil
- Shredded Cheddar Cheese (optional)
- Kosher Salt
- Preheat Oven to 400°
- Toss the potato slices, leeks and garlic with the two tablespoons of olive oil and sprinkle liberally with kosher salt, stirring to coat
- Spread the potato mixture evenly in to the bottom of a roasting pan
- Roast for 45-60 minutes (or until tender), stirring occasionally
- In a small skillet, saute the sliced mushrooms with the remaining teaspoon of olive oil. Set aside.
- Place half the roasted potatoes in to a large stock pot. Set the remaining half aside.
- Add the blanched broccoli and the broth
- Using an immersion blender, (or working in batches in a regular blender), puree the broccoli-potato mixture until smooth
- Gently heat over low and stir in the yogurt and buttermilk until smooth
- Add the reserved potatoes and the sauteed mushroom
- Stir in Kosher Salt to taste
- To serve, top with Shredded Cheddar Cheese (optional)