This creamy Leek and Potato soup is not only delicious whether eaten hot or chilled, it is easy and incredibly quick to put together. The only additional time you'll need is for chilling it if you're feeling in the mood for Vichyssoise. Leeks are a mild-tasting member of the nutritious allium family and can sub for scallions or onions if you want a lighter flavor. The French call them 'the poor man's asparagus' and they are delicious poached and eaten cold with slathered with mustard vinaigrette. Always look for the leeks with the longest white parts, even if they are slender. You'll have less waste. When I eat the soup hot, instead of making croutons, I thinly julienne the palest inside leaves of the discarded leek tops and fry them in olive oil with a little thinly diced pancetta until crispy for the perfect crunchy garnish. Enjoy!
AuthorAnn Ogden GaffneyLeeks are full of grit. It's easiest to clean them undercold running water after cutting or shredding them.
Prep the leeks: Remove the outermost layer from the leeks. Discard. Cut off the tough dark green top parts of the leeks and slice off the root ends. Discard (See Ann's Tips). Cut the remaining white parts of the leeks down the center top to bottom. Cut halves crosswise into 1/4 inch slices. Place in a colander and wash with running cold water to remove any grit. Set aside.
Heat the oil in a 5 quart Dutch oven over a medium high flame. Add the washed leeks. Sprinkle with salt. Cook stirring 2 minutes or until the leeks start to soften a little. Add the potatoes. Sprinkle with salt and stir to mix. Lower the heat to medium. Partially cover and sweat the veggies about 5-7mins or until the leeks are soft. Stir occasionally to prevent sticking.
Turn up flame to medium high. Remove lid. Add several grinds of white pepper. Stir to mix. Cook 30 seconds. Add the water or stock - making sure there's just enough to cover the veggies by about 1/4inch. If you find you need more liquid, add it. Bring to a low boil. Lay the parsley sprigs on top. Cover. Lower flame to medium low. Simmer until the vegetables are tender and the potatoes smash easily against the side of the pan, about 20 minutes. Remove the parsley and discard.
Ladle the soup into the vase of a high speed blender until 1/2 full. Blend until smooth. Pour into a bowl. Repeat until the soup is completely blended.
NOTE: Never fill the blender vase more than halfway full with hot liquid!
Meanwhile wipe the cooking pan clean. Pour the blended soup back into the pan. If it is too thick for your taste, rinse the blender with a cup of milk, stock or water and add to the soup. Taste for salt.
Heat the soup through over a medium flame until the soup just starts to simmer. Do not let it boil - it will spoil the texture. Remove from the flame. Serve ladled into bowls and sprinkled with the reserved chopped parsley.
- Leeks are full of grit. It's easiest to clean them under cold running water once you've cut or shredded them.
- You can use sweet butter instead of olive oil or ghee
- You can keep the dark tops of the leeks to flavor broths, just wash them first. if you're eating the soup hot, julienne, wash, then fry up the more tender light green insides for the garnish I suggest in the intro. Pile it on top of the chopped parsley in each bowl
- This soup can be vegan if you use water, vegetable broth, or plain, unsweetened plant milk to finish.
Ingredients
Directions
Prep the leeks: Remove the outermost layer from the leeks. Discard. Cut off the tough dark green top parts of the leeks and slice off the root ends. Discard (See Ann's Tips). Cut the remaining white parts of the leeks down the center top to bottom. Cut halves crosswise into 1/4 inch slices. Place in a colander and wash with running cold water to remove any grit. Set aside.
Heat the oil in a 5 quart Dutch oven over a medium high flame. Add the washed leeks. Sprinkle with salt. Cook stirring 2 minutes or until the leeks start to soften a little. Add the potatoes. Sprinkle with salt and stir to mix. Lower the heat to medium. Partially cover and sweat the veggies about 5-7mins or until the leeks are soft. Stir occasionally to prevent sticking.
Turn up flame to medium high. Remove lid. Add several grinds of white pepper. Stir to mix. Cook 30 seconds. Add the water or stock - making sure there's just enough to cover the veggies by about 1/4inch. If you find you need more liquid, add it. Bring to a low boil. Lay the parsley sprigs on top. Cover. Lower flame to medium low. Simmer until the vegetables are tender and the potatoes smash easily against the side of the pan, about 20 minutes. Remove the parsley and discard.
Ladle the soup into the vase of a high speed blender until 1/2 full. Blend until smooth. Pour into a bowl. Repeat until the soup is completely blended.
NOTE: Never fill the blender vase more than halfway full with hot liquid!
Meanwhile wipe the cooking pan clean. Pour the blended soup back into the pan. If it is too thick for your taste, rinse the blender with a cup of milk, stock or water and add to the soup. Taste for salt.
Heat the soup through over a medium flame until the soup just starts to simmer. Do not let it boil - it will spoil the texture. Remove from the flame. Serve ladled into bowls and sprinkled with the reserved chopped parsley.
- Leeks are full of grit. It's easiest to clean them under cold running water once you've cut or shredded them.
- You can use sweet butter instead of olive oil or ghee
- You can keep the dark tops of the leeks to flavor broths, just wash them first. if you're eating the soup hot, julienne, wash, then fry up the more tender light green insides for the garnish I suggest in the intro. Pile it on top of the chopped parsley in each bowl
- This soup can be vegan if you use water, vegetable broth, or plain, unsweetened plant milk to finish.
