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Lincoln Potato Soup
Ganesan Family, Holden, MA
“Our family has always loved Lincoln potato soup. The kids always thought I was saying ‘Lincoln’ when in fact it was leek and potato soup, and the name stuck. It is one of those dishes that can be made quickly and easily but still makes the family feel like a lot of time and love went into the dish. It definitely sticks to your ribs!” Robin Ganesan
INGREDIENTS Serves 4 to 6
2 or 3 leeks
6 large russet potatoes
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1⁄2 to 3⁄4 cup low-sodium chicken broth
2 teaspoons dried thyme
1 teaspoon celery seeds, or to taste
1⁄3 cup milk, or as needed 1⁄4 cup half-and-half, or as
needed Salt
PREPARATION
1. Trim the leeks, removing most of the green top. Cut off the root end and peel off the outer layer. Rinse carefully to remove all of the dirt. Cut the leeks into chunks 1 to 2 inches long, then cut lengthwise into strips about 1⁄4 inch wide. Peel the potatoes and cut into cubes. Set aside.
2. Melt the butter with the oil in a soup pot over medi- um heat. Add the leeks and cook, stirring occasionally, until soft but not browned, 4 to 5 minutes. Add the pota- toes along with just enough broth to barely cover them. It’s okay if some pieces are above the broth; do not add too much liquid. Stir in the thyme and celery seeds. Cover and cook until the potatoes are very soft, about 20 minutes.
20 – TASTE OF HOME