Happy Foodie Friday folks! I hope you’re staying bundled up out there, cause baby it’s cold outside! With so much of the country blanketed in the subzero temperatures of winter, I thought pulling out a cozy, stick-to-your-ribs WDW favorite would help keep you warm this weekend! So grab your stock pot, because today we’re making…
Potato Leek Soup
Potato leek soup is a much loved dish across North America, Europe, and the UK with variations in many different countries – but today we’re looking at good, old fashioned, hearty variety served in Epcot’s Germany Pavilion at one of my personal must-eat restaurants: Biergarten!
Biergarten is a buffet which serves lunch and dinner (two slightly different menus with a small up charge at dinner – go at lunch to save!) in an indoor setting which is staged to feel like an outdoor beer garden, complete with a night sky, a bright moon, and a live band!
Guests sit at long tables (with other parties to preserve the communal atmosphere – it’s fun, trust me!), are encouraged to cheers their glasses loudly, have the chance to dance a polka, and see some great entertainment. And it’s all complimented by a generous buffet of German specialties from spatzel to schnitzel to sausage and everything in between!
I always get a bowl of soup here – their options change seasonally, and are always delicious! But when I spy their velvety, rich potato leek soup, I know it’s going to be a two-bowl-of-soup kind of day! I especially love dipping a pretzel roll into this one – YUM!
If this is a favorite of yours or you’re looking for a new soup to add to your recipe book, this is an easy, delicious one to tackle this weekend!
3 cups of white potato, peeled and diced
1 cup white or yellow onion, diced
1 cup leek (cleaned well and sliced fine)
5 cups chicken stock (use veggie stock for a vegetarian option)
1 cup heavy cream
2 tbsp salted butter
Salt and pepper to taste (use white pepper if you want to have a pure white soup)
1/4 cup chives, finely sliced
Saute the onions and leeks in the butter in a medium sauce pan. Once the are softened, add the potatoes and stock, and cook until the potatoes are soft (about 20 minutes).
At this point, use an immersion belnd to puree the soup until it is smooth. Alternatively, cool soup completely and then puree in batches in a blender before transferring back to sauce pan to re-warm.
Stir in the cream, then season to taste with salt and pepper. Serving in individual bowls and garnish with chives.
What’s your favorite soup, at Biergarten or anywhere on WDW property?