Soup is a major staple in the Mitchell house, mostly because when Porter was about one and a half we discovered that he LOVES soup so it provided some dinner table harmony where we aren’t constantly on Porter’s case to eat his damn dinner. We eat soup literally all year long – I’ve even been known to make soup when it’s 105 degrees out.
Now that we’ve reached November (when normal people start making soup) I thought I’d share a family recipe that was recently passed down to me from my mother-in-law. It originated with Ryan’s grandmother, but his mom added/tweaked some ingredients to make it even more delicious. Ryan grew up eating it and now Porter can’t get enough. He literally asks for “Nana Danelle’s soup” for breakfast if he has it for dinner the night before. I must admit, it’s pretty bomb, it’s fairly simple and it incorporates my current favorite, leeks.
I make my own chicken broth from scratch because it’s just too easy not to, but if you want to use store bought I’d recommend you splurge a little and get some of the good stuff; don’t buy the cheapo ones in the can.
Recipe is below. Hope you and your families enjoy! Xo
Potato and Leek Soup
Aka Nana Danelle’s Soup
3-4 lbs russet potatoes, chopped 1-2 inch pieces, peeled or unpeeled. I leave them unpeeled because that’s how Danelle does it and we like it that way. If you choose unpeeled make sure you scrub the potato first.
1 celery stalk (include some of the leaves), chopped into ½ inch pieces
2 white or yellow medium sized onions, diced
3 leeks, use white and tender green parts, ½ or ¼, thin sliced
2 bunches of kale, roughly chopped
½ cube butter (unsalted)
¼ extra virgin olive oil
1 qt. chicken broth
1 pint cream or half and half (I used 2% milk and it turned out fine)
1-2 tsp salt
1 tsp pepper
In 8 qt. stock pot, melt butter, add onions, leeks, ½ of the celery, saute 3 min (or so), add potatoes, chicken stock, salt and pepper.
Cook for 15 minutes, potatoes should be ½ cooked, add kale and rest of celery.
Mash the mixture (we like it chunky), add your cream or milk (whatever you decided to use), taste for seasoning, add salt and pepper as needed.
Sometimes we serve the soup with sour dough bread or ciabatta (something with nooks and crannies for soup) to dip in the soup.
Add halibut, shrimp, tilapia, scallops or chicken.