Leek and Potato Soup with Pearl Barley and a Hint of Nutmeg

Potato_and_Leek_Soup1 (1 of 1)Here’s a hearty fall soup with German roots. It has two of my favorite ingredients:  leeks and nutmeg, which are key to this dish (well, so is the butter). The barley adds a very nice texture and flavor, as well. I’ve had this soup before where it is practically all white because of the broth that was used, but for this recipe, I prefer to use a dark, rich vegetable stock (I used Kitchen Basics). This soup is very easy to make, yet it is very flavorful — I tend to cook recipes with long ingredient lists, but I have to remind myself now and again that simple is elegant and often better! I hope you’ll give this dish a try!

8 cups vegetable stock
1 large leek, finely chopped (white part only)
2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
1 lb red potatoes (about 2 large), peeled and cut into a 1/4-inch dice
1/2 cup pearl barley
2 Tbsp butter
1/2 cup grated Parmesan cheese (or more)
1 Tbsp chopped fresh parsley

In a large, heavy-bottomed pot, add vegetable stock and stir in leek, salt, black pepper and nutmeg. Bring to a boil over high heat, then reduce heat to medium and simmer 10 minutes.

Stir in potatoes, turn heat to high and bring to a boil. Reduce heat to medium and simmer 15 minutes.

Stir in barley. Increase heat to high and bring to a boil. Reduce heat to medium and simmer 45 minutes. Stir often, so that the barley doesn’t stick to bottom of pot. Stir in butter, and season with additional salt, if desired (I added another 1 tsp salt, which seemed about right). Serve hot, garnishing with parsley and plenty of Parmesan. Fresh, crusty bread is a must with this soup.

Serves 4.

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