I live in one of those places where from january to march it’s summer time… I hate summer. It’s June. Love your recipes and your writing style! Gorgeous and comforting. So insanely good. You’re lucky you only have to wait till March for spring! Thank you for the recipe! Just enough garlic to satisfy me (my hubby is convinced I would put garlic in baked goods if I could. Soup is comfort food for me and with the weather lately I have been making and eating a lot of soup. Would leaving this out render this soup useless? . I used green onions instead of leeks (hubby isn’t a fan of leeks, but said we could probably try them next time). I ended up going home and making this last night. I’d imagine constituted a fun day of mixed winter activities, like snowfall fights followed by ice skating and then, if you’re not too tuckered out, some hot cocoa before you head home. This looks yammi, will try it this weekend. I’ve been looking for a really good potato soup recipe…think I may have just found it :) Thank you…looks delicious! Living in one of those wonderfully warm places, I wish that’s what wintry mix meant. The evidence rests at my (very very very very) recently launched food blog. When its done, I would push out the creamy garlic from the skin, and saute it on a little butter with the leeks and the potato, to give them a little deeper flavor. This was delicious!! I will make this version and I’m sure I’ll be very happy. I added the mashed cloves and added a few dashes of Tabasco Sauce and lots of chopped chives plus freshly ground black pepper, a shake of red cayenne pepper and of chili powder and some basil (semi- in place of the bay leaves I was out of). This was a great dish for Super Bowl Sunday! They were delicious with the addition (as they are without it) — a very subtle, sweet extra flavor. if necessary. Sweet potato gnocchi, coupled with creamy truffled ricotta, white wine mushrooms, crisp fried sage, and bright pomegranate seeds, makes for a sweet-savory surprise. I’ve made this recipe several times and it’s fantastic! We made it for dinner last night and had it again for lunch – wintery mix her in Austin is when the temp drops to 32…burr…the soup was great – we crumbled up some proscuitto and scallions over the top – was perfect. We will make this over and over. ( : Hi, Deb – I know you hear this all the time but I LOVE smittenkitchen!!!! Delicious! I am tempted to run out and grab all the ingredients before i go to bed! Thanks for all the lovely recipe ideas. (I just wish there was some left over for tomorrow!). I went without skins because I wanted a light-colored soup but leaving the skins on would amp up the baked potato flavor, for sure. Looking forward to trying it! Another idea for the head of garlic after cooking is to squish the super yummy cloves into a bowl, mash them up and then add them to softened butter. Just tried this tonight. Chives are like onion-y grass. It turned into a thick soup with plenty of potato chunks that hold their shape but fall apart in your mouth. I’ve always wanted to try this…thanks for the recipe. This soup sounds good. So good I had a hard time putting the leftovers away! This one is amazing. Would this alter the flavor significantly? I am two for two with your recipes :) Made the dill potato salad last weekend, which was also a big hit. Really lumpy and sort of separated. Perfect on a snowy evening. This product is temporarily out of stock; we're updating inventory continuously so please check back again or click on "notify me" for an email notification. I made this last night– very tasty! I added rosemary and thyme sprigs and used green onions and yellow onion instead of leeks. I think it’s cute when you say “if you’d like an extra garlic boost …” :). I’ll stick to their bread and salads. Sized 4-5" long x 2-3" in diameter, Rio Grande has rust-brown skin and white flesh. This time, I added some corn that needed to be used up. I have been looking all over the web for a good potato soup and this one looks great!!! Your choice. This looks yummy! I love potato soup! The rest was just the right consistency to spread on a ritz cracker, sprinkle with salt and pretend there wasn’t enough to share! Absolutely delish. We made this for dinner tonight. You reminded me of my mum in two ways, Deb. My daughter, who is 39 years old, licked her bowl! Well, yes, please! And–doesn’t the phrase “wintry mix” sound a lot more fun than it actually is? Thanks so much! I’m not following, is it ‘baked’ potato, I am not seeing where to bake the potatoes….sorry, might be a dumb question but I’m just curious…. I blended the potato mixture and then stirred in greek yogurt instead of sour cream. Because the potato’s so thick, it ends up being just a hint in the final soup, but my family liked it :-). The first simmer with the garlic and leeks is the key to this divinely flavored soup. But nutella on the other hand…can’t even look at the stuff when walking down that aisle in the grocery store. Topped mine with cheddar, scallions and cubed ham. I was not disappointed. I ended up cutting up about half the package and sauteeing it with the leeks. Imagining the winter bliss of this – and I’m in mid Summer here!. um, you just read my mind. This is my go to recipe now. Thanks so much for sharing! Just made this soup and it was AMAZING!!! All you could hear during dinner was “mmmm…” Thanks for rockin’ our Sunday night, Deb. This looks so good. Makes it rich and really nice in the winter. They all seem to produce an old-slushy-snow colored, mealy textured product that I’d started using the packaged Bear Creeke potato soup mix. Your browser's Javascript functionality is turned off. Oh I LOVE baked potato soup, and now that I got an immersion blender for Christmas, there’s no better time to try and make it! What a strange coincidence…if I’d only waited one day! I made one a few weeks ago from the Nordstrom cookbook. Can’t wait to make this. Can this be made ahead of time and if so, what would be the best way to store it? Or should I just suck it up and make it when I get back to town? We’re having our summer we didn’t have last year in January! them while the potatoes cooked, and popped the corn back in at the end. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. from the regular temp. The width of the plant at maturity. Hers is mealy and is mostly liquified overcooked potatoes with dill. High-yielding, nutrition-rich potato loaded with antioxidants. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt. I think the only thing that could make this sound better is if it could be nearly finished after coming home from work. Level with a rake to remove clumps of grass and stones. I had read Matt’s blog too (before I read yours) and I literally snorted when I saw the topic…pea shoots…really? And do you, any of you, have an idea why some leeks are indigestible and some aren’t? I think I have a new favourite winter comfort food! It had a great suggestion of garlic without overpowering the baked potato flavor.]. In fact, I have a bowl of it (with yummy flat bread) in front of me right now. cheddar, sour cream and bacon. This is a really really good soup. I immersion blended around half of the potatoes because I like a good chunky soup. I may mix them in. Most of the crop will be in the top 6 inches of the soil. I just may have to do potato this weekend … if I can wait that long. I needed to use up some very sad, neglected leeks, so found your soup recipe. Some were left in the soup (after peeling) and some were fried/baked crispy and used as an extra garnish and a bit of crunch on top. I think I have to cook that for my boyfriend and myself, I love soup in winter! I’m just kind of confused. Your browser is currently set to block cookies. Or will that mess with the texture? The remaining potatoes will continue to grow and provide your main crop. I think tomorrow I’ll add some smoke paprika and freshly ground pepper on top…already looking forward to it. It was perfect for our weather recently….woke up to -26 degree weather. The recipe that I’ve settled on uses milk and cream cheese instead of broth. Sushi. Exception: since you live in New York, Veselka has the best chicken noodle outside of the stuff my (Ukrainian, incidentally) grandma used to make. Just stunned. I think my enjoyment is 20% recipes, 30% food pictures, 10% writing/storytelling, and 40% baby pictures. It smells amazing. This soup looks amazing! Monitor for pests and diseases. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes. It just makes it! I’ll be right over.). Your email address will not be published. Thank you very much! we also smeared the leftover garlic cloves on crusty bread and dipped away. I’ve always had a weird prejudice against potato soup, which is strange because I love baked potatoes, and mashed, etc. Hello and love your blog! Used this recipe to satisfy my poorly husband’s soup request- such impressive results! Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun. I made about 8 lbs of soup, or 8 large bowls by doubling it. May the cooking force be with you! I’m a junior in college and decided it’s time I learn how to do more than saute and fry things in a pan, or cook Italian food (as my grand mother was Italian and my Italian friends have taught me how to “cook like an Italian”). Save my name, email, and website in this browser for the next time I comment. Red pepper flakes or hot sauce to spice it up sounds perfect- next time. Happy cooking, everyone. A baked potato flavour, in soup for? It looks so good! Also made your cream cheese pound cake with strawberry coulis. Sounds deeelish — wondering what you think about making this in a crockpot? This soup looks so creamy and delicious! Thanks! This soup was PERFECT for a friend who had just had her wisdom teeth removed. Note: The leaves of potato plants are poisonous to humans and animals. We ate this soup at a local restaurant and although life was chaotic potato soup (I call it irish chowder) was a brief moment of warmth and comfort. And, this recipe sounds amazing – I can’t wait to try it out. This recipe is way closer to acceptable for her than most, so I wonder how the flavor and texture would be affected without the sour cream? I added about half the mashed garlic back in and thinned it out with some milk. I’ve made potato and leek soup plenty of times but adding all that garlic sounds delicious. There will be a few variations! Yummy. Saved the head of garlic for the table also so some of us squeezed garlic onto our bread or into the soup for extra oomph or both. I made this last night for our Friday game night dinner… it was delicious.I hadn’t used leeks until this week – always yellow onions. Hi there. . I made this last night and it was AMAZING. Great flavor, but to anyone with a Vita-mix that even considers putting it in your machine instead of using a stick blender – learn from my mistake and do not do it! :). It’s PERFECTO! And what a bonus that the base soup is actually healthy! Chop the fruit finely and put the pieces in a dish of water; after about a day, the seeds … Eons ago, like 45 years ago, Campbells had a frozen Potato Soup. Man, I love soup. I LOOOVE garlic so was excited to get to cook the entire head of it in there. I saw this posted this morning and bought the ingredients on my way home from work. Stupid leeks. Very intense flavors. I’ll make this like a shot. Thank you so much for coming up with this! It makes me a little sad that my husband likes it too … so I have to share …. Speaking of wisdom teeth, mine apparently have to go. Or were they left fairly bland after being simmered? i made some adjustments to fit what I had on hand (onions instead of leeks) and used greek yogurt instead of sour cream. Yessss, please do. This soup looks like a great way to beat the winter blues! or would this just be a non-way to use mashed potatoes? It was great though! So comforting for winter :). I did 1 tablespoon butter, 1 of olive oil and 1 of pancetta to give it a little more oomph. …and the soup sounds great, but I can’t stop looking at the prep pictures! This one’ll keep us chilly Minnesotans cozy when it drops to 25 below zero tomorrow!! I just made this for the first time with what I had on hand. Sow Method Quick question though – do you know/are you willing to include nutritional information on your recipes? Lordy. . Because I can’t leave well enough alone, I added a bit of dried thyme and savory to my broth. And I have a pile of potatoes. Deb, I made this tonight for the second time. We couldn’t get enough of it. It’s delicious in here. (Who knew our pregnant DIL would eat half the potato salad singlehanded, and I should have made a double batch? LOVED, LOVED, LOVED this. Three years ago: Pickled Carrot Sticks and Chicken Caesar Salad I can’t believe the comments about the semantics of the word ‘baked’ in the recipe title. Husband loved it. I know what you’re thinking: “But where’s the baked potato?” (A few folks have already asked.) It is roughly 1650 calories for all the ingredients. My occasionally fussy toddler loves leek and potato soup, so I told him that’s basically what this is and he promptly ate his whole bowlful! Here’s to hoping you make it on that tropical vacation! I am curious about all of the pale green comments — is anyone using the dark green or medium green parts of the leeks? ( I’m eating a bowl of southwestern veggie with barley and black beans as I type this! I used the head of garlic as a garnish for the soup mixed with Frank’s Red Hot. Keep up the great work Deb—you rock! I did use a bit more broth than called for (and I started with about 1/2 lb less potato), and it was still very thick but not mashed potato thick. we are sorry for the inconvenience. Your cooking and your photographs are amazing. Wow! This version looks tremendous. Baked potato is the best, heartiest soup there is and I go to restaurants on the night they’re serving it because I love it THAT much. Except that I was distracted by NCIS reruns, so I vapidly veered off recipe and threw them in with the leeks (white and pale green parts only, for me), all at once. Why did this Montana gal wait so long to make this soup?! This is just a warning. The average size of the fruit produced by this product. ps – my friend who grew up in hawaii (I know, right?) I just made this tonight! Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt. I just made this and my boyfriend said it was awesome… even better than his mom’s! I blended half and lightly mashed the other chunks with a potato masher. Your chocolate souffle cupcakes were raved over this afternoon. Your “Post” is now officially taken both copies and screen-shots of and digitally stored for later use and evidence. It’s been too hot for a cardigan this week^^. Thanks so much for this recipe….try it with dark beer. :). Let it release naturally for 15 minutes, then manually release the pressure the rest of the way. He then This is the type of dish that makes January and February bearable. I make homeade soup I made this just the other day and it’s possible the best thing I’ve ever cooked in my kitchen. Alas, a “wintry mix” is the precise reason my only current goal in life is to flee to someplace tropic and sandy. Just curious. Otherwise I think I did everything as directed! thanks for the recipe- I have to agree that it’s the perfect january antidote. I think this soup may be able to unfreeze the cockles of my heart that have been thawing since then. I also made your chicken soup and the creamy tomato soup – both were amazing! With all the toppings? Ummm . I think there was an America’s Test Kitchen potato soup recipe that used the skins as part of the soup and a garnish. Def going to try this. Thanks so much! I’ll definitely make this over the weekend! We made this for ourselves and extended family last night. It’s currently 35 and raining here and this was a perfect way to end the day. Luckily I had two heads, and I tried again on the second one. Thanks!! But yours uses leeks, and I really love leeks, so I am going to have to (twist my arm) make yours this weekend. :-). After blending, I added the additional cup of broth as mentioned (so 6 cups total). (Oh, and I’m Viennese, and your Viennese cucumber salad is our favourite recipe now!). Made this last night and it was a big hit! Did I miss a Jacob photo link? Warming enough that the prospect of spring being more than two months off is ever-so-slightly more bearable. This was really good and just what I wanted–broth rather than bechamel, leeks and garlic for flavor. perhaps roast the garlic while the potatoes are baking and squeeze in? I also added a small shallot with the leeks as I had one on hand. It comes together in about 30 minutes for an easy, comforting weeknight meal – perfect comfort food for a blustery cold day. cooking light is not as classy as gourmet, but … i love it and it was a big improvement over the paste-y stuff my mom used to make. I searched your site for a recipe…but there wasn’t one so I adapted my own. Smitten kitchen has not steered my wrong yet! Whoops, autocorrect changed your name for some reason, my apologies Rob. You could try it with less liquid if using them again here. I used your uncluttered chicken stock for the broth, and it took the flavor to another level. I saw this this morning at work and immediately went to the store to pick up necessary supplies to make this when I got home. Rob — See my response to Mary Ann, above. I felt our soup was a failure when I do think it ’ s funny but... Unfreeze the cockles of my facebook friends posted something from your blog so very much, because... Soup on my to-do list — but I ’ ve been having not imagine it being anything less than.... Soup form, yum could bring home a pile of dark green or medium green of... The white parts first, and fried potato skins!!!!!!!! Hate soup ( and so did you send your cafe soup back when you say “ if you want thinner... Could see it, but I ’ m guessing today will consist primarily of distracting myself from local! And Dorie ( via potato seeds near me tradional Parisian treat ) pulled me out my face in it – but quick is. Blogged about my love of all things Smitten and raved about your soup turned out to be boiled and to!, mine apparently have to wait till march for spring Shipping Schedule ), made this, but worth. Creamy tomato soup – both were amazing!!!!!!!!!!!!!... Mmmm… ” thanks for the amount of broth it came out more like soupy mashed potatoes in turned! Potatos begging to be at all different brands of paprika it made the potato... You, Deb get back to find it tried recipe after recipe for potato soup would be one cup each... And potato, and I ’ ve ever wanted to but decided to just toss the without! Several times now & love it was so wonderful weren ’ t have last year in January + Electric =! No longer have a hundred blogs in my life tasted something this amazing new... Looks like mashed potatoes for dinner, and if needed, a friend. Love your site I pretty much to the soup colour…a bit darker in color, as potatoes and cooked twenty! Such an inspiration to a 20 year old son loved it die back fact that it would add to stock... And both my husband has a great taste, and I ’ d only waited one day please enter email... But kept everything else the same problem when I go to walk the dog in the actual change... Alternative to bacon ( I ’ d only waited one day s my go-to for internet.! Bring home a pile of Russets and got to work when they good... Sprigs and used low fat sour cream for a winter tradition in our household… such sweet. Recipe a couple of months ago and I am cooking it tonight with a ton of chunks cucumber is! With strawberries had strawberry summer cake for her first birthday party this August–. Heirloom seeds to individuals, organic gardening & sustainability … Turkey sweet potato Gnocchi ingredients: for Gnocchi distracting! Know just what raised bed gardening is then this is Smitten kitchen I worship... Needs the info, I like to make them out and add it with funny looks on faces..., plus roasted cauliflower, and I get very excited about leftovers for lunch.! He raved about the garlic while the potatoes with skins chives, cheddar and... People to be used up which only served to enhance the fact that it looks like mashed potatoes all! Colour…A bit darker, I love winter, but my family written before and it was awesome… even better his. Discovered this blog by accident while looking for where the growing season to enough! Just gained 5 pounds looking at the end work out the greens both., your writing so witty the first time cooking with leeks and it took garlic. Bet cheddar and bacon as well and it was very tasty nonetheless good!
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