- 2 Large leeks, white to light green part
- 4 Small or 2 large potatoes
- 1 Carrot
- 1 Celery rib
- 2 Cloves of garlic
- 2 Tbsp butter
- Olive oil
- 4 Cups of chicken stock or vegetable stock
- Salt and pepper
- Cut dark green and very bottom of white off
- Slice in half and give a good rinse
- Get in between the layers
- Chop across
- Peel and chop carrots, set aside
- Chop celery, set aside
- Chop garlic and separate
- Peel and chop potatoes into small pieces
- In large stock pot add butter and a couple tablespoons of olive oil
- Heat until butter is melted
- Add leeks and sauté till they start to wilt/translucent
- Add some salt and pepper
- Add one clove of garlic while leeks are cooking
- When leeks start to look translucent and smell, add carrots and celery
- Lower heat to medium and cook for about 5 minutes
- Add potatoes and rest of the garlic
- Cook for about 5 minutes
- Add stock
- Bring to boil and turn down to a simmer
- Cook till potatoes are soft, about 10 to 15 minutes
- Check to see if all veggies are soft
- If veggies are soft turn of heat and let cool enough to blend
- Blend till smooth, reheat and serve
- 1 small sugar pumpkin (3.5 - 4lbs)
- 4-5 medium potatoes
- ½ cup heavy cream
- 4 tablespoons of butter
- ½ cup vegetable stock
- House of Zeta Homewrecker Hot Sauce (or similar earthy smoked hot sauce)
- Salt and pepper
- Cut pumpkin in quarters and de-seed
- Cut pumpkins one more time in half
- Peel potatoes and cut into chunks
- Steam both separately
- When done drain and let cool
- Scrape pumpkin into bowl
- Add potatoes, and cream, butter.
- Mash together adding some salt and pepper
- Place mash mix in blender add stock and blend until smooth
- Add two or three dashes of the hot sauce to taste
- Salt and pepper to taste of needed
- Reheat and serve.
Is Pumpkin and Potato soup your new staple for this fall and winter? We think so, and here’s why. Jason and I received an invite to our friends annual pumpkin party this last weekend and were told to make something with pumpkin. It was requested that I make Paula Deens pumpkin gooey cake. No problem. I love it and it’s become a staple in our Thanksgiving meals. It even replaces the pumpkin pie! But we also wanted to bring a savory dish as well. Our first thought was pumpkin and potato mash. A side dish Jason grew up with. But as we cooked every thing and started to put it together we noticed that it was looking and tasting like a great soup. So we added some vegetable stock to thin it out a bit and next thing you know we had an amazing soup! Jason also added a bit of our Home Wrecker hot sauce for a little surprise. At the party people were practically licking their bowls, or was that just us?! We recreated the recipe here. It’s easy and very un-fussy. The hardest part is cutting up the pumpkin. But it’s worth it as you get to roast the seeds! With fall and winter settling in remember your new best friend, pumpkin and potato soup. It’s the perfect starter or side dish with a grilled turkey and cheese sandwich.
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