Serves 8 Serves 8
It’s tough to go wrong with either potatoes or leeks; I love both cooked almost any way. So, as far as I’m concerned, there’s much to anticipate when they’re combined. This Irish staple (yes, it originated in Ireland, where leeks are about as plentiful as potatoes) proves the point. Seasoning is always important, but you really need to hit it right on the nose here: You should be able to discern both the potatoes and the fresh, light, onion flavor of the leeks.
This soup can be served hot or cold.
3 tablespoons unsalted butter
4 large leeks, white part plus 3 inches of green, split lengthwise, diced, and washed well
2 large Spanish onions, peeled and coarsely chopped
Coarse salt
Freshly ground black pepper
2 cloves garlic, smashed and peeled
3 sprigs thyme
1 bay leaf
2 quarts store-bought, reduced-sodium vegetable or chicken broth, homemade Vegetable or Chicken Stock, or water
2 pounds baking potatoes (about 3 medium potatoes)
Fried Oysters, Fried Shallots, or Frizzled Leeks, optional
1. Melt the butter in a large, heavy-bottomed pot with at least a 4-quart capacity (the leeks take up a lot of space until they cook down) over medium heat. Add the leeks and onions, season with salt and pepper, and cook, stirring often, until the vegetables are softened, 10 to 12 minutes.
2. Add the garlic, thyme, and bay leaf. Stir well to integrate the flavors. Pour in the broth and bring to a boil over high heat. Reduce the heat and simmer for about 30 minutes.
3. While the broth is simmering, peel the potatoes and cut them into 1-inch dice. Put them in a bowl and cover with cold water. Set aside.
4. Drain the potatoes, add to the pot, and return the liquid to a boil over high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a thin-bladed, sharp knife, about 20 minutes.
5. Use tongs or a slotted spoon to fish out and discard the thyme sprigs and bay leaf. Working in batches, puree the soup in a blender until thick and creamy (see safety tips). Season with salt and pepper. If not serving immediately, or if you want to serve cold, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. If serving hot, reheat before proceeding.
6. To serve, ladle some soup into each of 8 bowls and top with fried oysters, fried shallots, or frizzled leeks, if desired.
VARIATIONS
Sweet, Spring Onion Soup
For an irresistibly sweet and decidedly light soup, replace the leeks with 3 pounds of beautiful, bulbing spring onions.
(Mashed) Potato and Leek Soup
At Ouest, we take this recipe to new levels of spud-dom by mounding some mashed potatoes in the center of shallow soup bowls and ladling the soup around it. If you have, or feel like making, Mashed Potatoes, you should do the same, and top the dish with Fried Oysters as embellishment. Only do this if serving the soup hot.