Potato Leek Soup

Spring is here and that means a new batch of seasonal produce.  One of my favorites is the humble leek: very underrated and often not understood.

A vegetable from the onion/garlic/shallot family, the leek has a great, mellow oniony flavor that is great in place of any dish that you would normally use onions including roasted dishes, stir fry dishes, and in this case potato leek soup.

Blending potatoes, leeks, chicken stock, and our British-Inspired Gentleman’s Shake Seasoning this is a wonderfully simple, everyday recipe and great for spring with leeks in season. It works great as a first course or “beefed” up the way we like it with crumbled bacon and served with sharp cheddar cheese and crusty bread and butter for a full meal.

It’s so good in fact my wife ate it for lunch for an entire week! That’s a compliment I can take to the bank.
1 large leek sliced, rinsed, root and green parts removed
4 large russet potatoes, peeled and cut into ½” pieces
2 quarts chicken stock
1 stick butter
2-3 Tbsp. J. Brady’s-The Gentleman’s Shake (to taste)
Optional: crumbled bacon, shredded sharp cheddar cheese, garlic croutons
Melt butter in large pot or Dutch oven over medium heat. Once melted add
leeks and potatoes and cook for 5 minutes. Add Seasoning and cook for 1
minute. Add stock and bring to a simmer. Cook for 20 minutes or until
potatoes are soft. Turn off of heat and allow to cool for 5 minutes. Using an
immersion blender or large blender, blend ingredients until smooth without
lumps. Serve as is or make it a full meal with crumbled bacon, shredded
cheddar cheese, and garlic croutons or alongside buttered crusty bread.