Hey holidayers! How's that mid-week slump feeling for you?
Here's the thing: if you're not spending most of the day burrowed into a Snuggie, accompanied by a stack of magazines or a classic movie marathon, you're not doing it right. This time of year is all about indulging "the soft animal of your body," as the poet Mary Oliver put it, with its favorite forms of warmth and comfort.
In other words, you need soup.
No, no, no, trust us--you need soup.
You need it to cut through the haze of heavy holiday snacks that we've all been feeding on.
You need it to fortify yourself against the onslaught of seasonal illness.
And you're most definitely going to need it after we ring out this year over the weekend.
Chef Nate, the undisputed soupmaking master of the Keweenaw, has shared his recipe for a warm yet light winter soup that is guaranteed to cure what ails you. Hearty potatoes are pureed to a silky-smooth consistency, vitamin-rich leeks add flavor and nutrition, and a whole head of garlic goes to work on any bugs trying to harsh your holiday mellow. Leave out the cream if you prefer a lighter version; top with crumbled bacon if you're looking for something to stick to your bones. This soup only gets better the second and third days, so don't hesitate to make a double batch.
Chef Nate's Roasted Potato Leek Soup
- 3 lb. gold or red potatoes, peeled and quartered
- 3 large leeks sliced and cleaned; discard tough green tops
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, washed and chopped
- 1 whole garlic bulb, peeled and separated into cloves
- 2 quarts vegetable stock
- 1 cup sour cream
- Salt and pepper
- 1/4 cup extra virgin olive oil
- Scallions for garnish
Set oven to 400°F. Toss potatoes and garlic cloves in olive oil, and roast on a lined baking sheet for 30-40 minutes.
While potatoes roast sauté in olive oil celery onion carrot and leeks until slightly browned but not burnt approx 20 minutes.
Add vegetable stock and bring to a boil; reduce heat and simmer until potatoes are done roasting.
Add potatoes and roasted garlic and continue to simmer for 10 minutes.
Remove from heat and use an immersion blender to blend soup until smooth. Add sour cream and pulse blender until cream is fully incorporated into the soup.
Remove from heat and ladle into bowls. Season with salt and pepper and garnish with chopped scallions or chives and a drizzle of olive oil.