In the hopes of coaxing Madame Fall over to The City of Angles, yesterday I decided to honor her by making a pot of Potato Leek soup! You see, here in the San Fernando Valley, we have been smack dab in the middle of a heat wave with temperatures soaring over 100 degrees pretty much every day for the last two weeks! So, when I didn’t wake up this morning sweating (temperatures hovered around the mid 80s), I said to myself, “Yay! Fall is HERE!” Um… Ok. Not really. Yet! But, I’m hopeful she will be here soon! Enjoy!
2 Lbs of Yukon Gold Potatoes
1 medium Shallot
3 Green Onions
2 large Leeks
2 cloves of Garlic
2 tablespoons of Olive Oil
3 tablespoons of Ground Mustard
3 tablespoons chopped Fresh Thyme
3 Bay Leaves
Salt & Pepper
Let’s begin by preparing all of our various onion friends! Dice up the shallot, green onions and garlic. Making sure you have rinsed your leeks well to remove any sandy residue, slice them 1/2 an inch thick. Pour your 2 tablespoons of olive oil into a deep pot and add your shallots and green onions. Allow them to cook on medium-low heat for about 4 minutes. Add the garlic to the pot and cook for another minute, then add the leeks and bay leaves. I like to ensure a good caramelization on this base to add a nice depth of flavor, so I let this simmer, covered on low heat for another 10 minutes or so, then add your potatoes, salt, pepper, fresh thyme & ground mustard. Finally, add water to about 3 inches above the potatoes. Cover your pot with a tight-closing lid and let it simmer on medium heat for about 40 minutes. Ladle into a bowl and Enjoy!