Potato Leek Soup, and what’s to come… Posted by: | May 30, 2012
 

I have an announcement to make. From now on, I will be blogging more frequently, but mostly with casual iPhone/instagram shots so that I can focus more energy on cooking, eating, and writing about food. Well, that’s just an excuse for my real reason, which is that I have moved most of my photography props and gears to my Kitchen Art Studio and shooting food twice a week at my studio kitchen is already draining most of my energy to repeat the same thing again on my weekend (or only day off). I know, it’s sad, and I am moving away from the Food Blogger’s trend of styling pretty food shots with professional gears to become more and more like magazines. But we’ve got to compromise a little here. It’s either I never blog because of the amount of work involved and end up just cooking offline, or I continue with sloppy pictures that are just illustrative enough to show you what I ate/made (but I’ve gotta admit, that little iPhone takes pretty decent pictures).

 

Like this…

 

Sauteed Chicken and Cherry Tomatoes with wine sauce

 

Or this…

 

Fairy Cupcakes with Lemon Icing

 

I have also been eating out more often and even get to do restaurant review gigs now and then, so I guess this blog will no longer be limited to stuff made in my kitchen, but also the wonderful things I have been enjoying around Hanoi, be it streetfood or restaurants that I love.

 

So don’t worry, this blog will continue to evolve with me. Speaking of which, I am evolving into an even scarier level of food fanaticism, now that I am starting on a few “secret projects” with an awesome food blogger from Down Under  - Anh from A Food Lover’s Journey (besides my other favorite food blogger from Down Under, Phuoc’N Delicious). Having been a little low-key in the blogging scene to start up Kitchen Art, I am now back full-force to work with great writers and bloggers to get inspired and hopefully inspire more people to live and breathe healthy, happy food! More details will be revealed when we are ready, but be rest assured that this blog will record much of the exciting journey towards that goal!

 

Now that we have established the fact that I am back with blogging, I can start ranting on my daily grind again. The weather SUCKS. What is up with the random late afternoon showers just when people are rushing off from work? With my shop just facing the biggest lake in Hanoi, every time it rains and storms, it feels like my whole shop is going to be torn away. I have that same fear every single time.

 

But thanks to the rain, I was inspired to cook something warm and soupy again last Saturday night, and traded my tickets to go see MTV Exit concert to cook a warm meal for my parents instead. My teenage self, who would have traded anything to go to a rock concert would think that I am crazy and so uncool today. But I think my warm Potato Leek Soup totally rocked my night. My parents were a bit grumpy because I cooked too late, but then who would be angry at this…

 

 

I love grocering in the area of my shop in Xuan Dieu. You can find so many fresh ingredients that local markets never sell, like fresh herbs (thyme, rosemary, basil, oregano…), fresh greens (arugula, spinach, romaine lettuce…), organic free-range eggs, and many more canned and dry ingredients that allow me to continue to cook whatever I crave for, even if it’s a Potato Leek Soup in the middle of summer.

 

This Potato Leek Soup is smooth and savory. Its warm yellow tone makes you wonder how those root vegetables are able to produce such pure beauty in a bowl. The thyme and bay leaves add a very woody aroma to this soup, not as exciting as it would be in a Potato Roast, but calming and relaxing like an aroma-therapy. This is the answer to a crazy week, and the best break I could have given to myself (while making and eating the soup).

 

 

Potato Leek Soup

(adapted from David Lebovitz)

 

Ingredients

(6 servings)

 

  • 2-3 tablespoons butter
  • 2 tablespoons olive oil
  • 4 leeks, sliced and leaves discarded
  • Salt & Pepper to taste
  • 1-2 teaspoons fresh thyme, chopped
  • 6 cups (1.5l) water
  • 600g potatoes, peeled and cubed
  • 2 – 3 medium carrots, peeled and sliced
  • 2 bay leaves

 

Method

 

1. In a large pot or stock pot, heat butter with olive oil over medium heat, until melted (the oil will prevent the butter from browning).

 

2. Add leeks and season with salt and pepper. Cook and stir the leeks for 5-7 minutes, until they become soft and translucent.

 

3. Add thyme sprigs and stir around to release its flavors (for 30 seconds).

 

4. Add water, potatoes, carrots and bay leaves. Cover and simmer until tender when poked through with a knife.

 

5. Take off the heat, remove bay leaves and season with salt and generous amount of pepper. Using an immersion blender, blend the vegetables in the soup into a thick, smooth consistency. Adding salt & pepper as you taste and adjust. Add more water (a tablespoon at a time), if the soup is too thick.

 

 

 

2 Responses to “Potato Leek Soup, and what’s to come…”

  1. I’m all for Instagram photos! With the awesome camera on iPhone these days plus a whole array of photo apps (my latest addiction: Snapseed!), you can get really good images.
    Love your Potato Leek soup. Gonna hit the farmer’s market on Thursday and get some leek to try it out!

    • Chi Anh says:

      Man take me with you! I wish I could go farmer’s market too :( Leeks are awesome. They go so well with butter!

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