Belgian Farmhouse Potato Leek Soup With Abbey Ale Recipes

POTATO LEEK SOUP

Steps:

• Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
• Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
• Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
• Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

CLASSIC POTATO LEEK SOUP

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
• Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
• Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

BELGIAN FARMHOUSE POTATO LEEK SOUP WITH ABBEY ALE

Steps:

• Peel and cut potatoes in eighths (cut in half, then each half in half and then again). Place in a large pot, cover with cold water and add 1 tbsp salt. Bring to boil, then reduce heat to medium low and let boil until fork tender and then remove from heat and drain the water.
• Meanwhile clean and slice leeks (remove about 1 inch from the bottom and the dark green parts, cut in half lengthwise and wash away any trapped soil particles, then slice in half moons).
• In a large pan over medium heat melt the butter. Add the cut leeks, season with the 2 tsp salt and the pepper and add three whole sprigs of fresh thyme. Cook until the leeks are translucent and just begin to caramelize, stirring often.
• Slowly add the abbey ale and stir, let simmer and reduce for 8-10 min. Remove from heat.
• Add the cooked leeks with abbey ale sauce to the potatoes. Discard the thyme at this point. Add the chicken (or vegetable) stock and using a handheld (immersion) blender puree until you reach a smooth consistency. If using a traditional blender, work in batches.
• Place the pot with the pureed potatoes and leeks on the stove over medium high heat and simmer for 5 minutes. Add the cream, stir well, cover with lid and turn off the heat.
• To make the croutons slice bread in cubes and heat olive oil in a pan over medium high. Add the bread cubes, season with salt, pepper and garlic powder and stir well to coat. Once they begin to brown they are done. Transfer to a serving dish to be used as garnish.
• Serve soup with a few croutons and a little bit of fresh thyme on top.

STOEMP - BELGIAN MASHED POTATO

Steps:

• 1. Cook potatoes in pot covered with water over medium heat until just barely soft.
• 2. Mash with hand mixer and set aside.
• 3. Heat butter in frying pan over medium heat until melted. Add onion and garlic and cook for 1 minute.
• 4. Add leeks and cook until clear.
• 5. Add broth and cream and meat until simmering.
• 6. Cover and cook for 10 minutes.
• 7. Remove the leek mixture from the pan and cook another 10 minutes until thickened.
• 8. Add back the leeks and the potatoes and stir to combine. Serve immediately.

POTATO-LEEK SOUP WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
• Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
• Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

RUSTIC POTATO LEEK SOUP

Steps:

• Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
• Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
• Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.
• Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
• Serve warm, garnished with whatever toppings sound good, and enjoy!