While the Winter Olympics feature is winding down, today’s post brings us 1/4 of the way through the 12 Days of Oscar. Today’s film is the third in this series that was Oscar-nominated but did not win. Renee Zellweger was nominated for Best Actress for her portrayal of the title character in the 2001 film Bridget Jones’s Diary. In the film we follow nearly a year in the life of Bridget Jones, who chronicles her affair with her boss along with both her disdain for and attraction to Mark Darcy.
In the film, Bridget attempts to prepare a dinner for friends to celebrate her birthday. Lacking proper kitchen twine, Bridget decides that some blue thread would be fine to tie together some leeks for her potato leek soup. As Mark Darcy happens in, Bridget realizes the entire soup is now blue and he comes to her aid. It’s really a charming scene, but I might be biased as I think any scene in that movie has high charm potential.
This recipe doesn’t require twine of any kind, so you’re not in any danger of serving blue soup. The leeks and potatoes are boiled together in chicken stock, then pureed and stirred with some cream. This was almost better reheated the next day than it was when we had it for dinner. M had three bowls, and I’m pretty sure that prior to this she had never consumed a leek in her life.
Potato Leek Soup
- 8 C. chicken stock
- 6 russet potatoes, peeled and cut into large pieces
- 4 leeks, whites only, washed and sliced
- 3 stalks celery, roughly chopped
- 1 bay leaf
- 1 1/2 tsp. finely chopped fresh thyme
- 1 C. heavy cream
Combine the chicken stock, potatoes, leeks, celery, bay leaf, and thyme in a large pot and sprinkle with salt and pepper.
Bring to a boil and boil for 15-20 minutes until the potatoes are soft.
Remove the bay leaf.
Puree the soup using an immersion blender (you can also do this carefully in a blender by allowing the soup to cool for 5 minutes then putting a small amount at a time into the blender, leaving plenty of empty room in the blender jar, then leaving the lid open slightly to allow steam to escape while covering with a kitchen towel to avoid splatters).
Add the cream and simmer for about 20 minutes until the soup has thickened.
Source: adapted slightly from Robert Irvine