Potato and Leek Soup
Makes: 4 servings
Time: 30 minutes
F M O
Potato-leek soup, made from winter staples, can be either rustic or refined, depending on whether you take the extra step to purée it. Use whatever potato you have handy: the sidebar on page 104 will give you an idea what to expect. You can also make this using sweet potatoes or serve it chilled, chunky style or creamy (see variations below).
- 3 tablespoons olive oil or butter
- 1½ pounds potatoes (any type), peeled and cut into small cubes
- 3 large leeks, white and light green parts only, rinsed well and sliced into thin rings
- Salt and pepper
- 4 cups vegetable stock (pages 97–100) or water
- Put the oil or butter in a large pot over medium heat. When the oil is hot or the butter foams, add the potatoes and leeks. Sprinkle with salt and pepper and cook, stirring frequently, until they’re coated and sizzling, 2 to 3 minutes.
- Add the stock and cook until the potatoes can be easily pierced with a fork and the leeks are silky, 15 to 20 minutes. (You can make the soup in advance up to this point. Cool, cover, and refrigerate for up to 2 days.) Taste and adjust the seasoning and serve.
Creamy Potato (or Sweet Potato) and Leek Soup
You decide how creamy: Use an immersion blender to purée the soup in the pot. Or let the soup cool a little, carefully purée it in a blender (working in batches if necessary), and return it to the pot. Stir in ½ to 1 cup cream, sour cream, Greek-style yogurt, or coconut milk and reheat gently; don’t let it boil. Garnish with chopped fresh chives.
5 More Ideas for Potato and Leek Soup
- Cook about 1 cup shredded carrots or cabbage along with the potatoes and leeks and increase the stock by the same volume to keep it from getting too thick.
- Finish the soup with a topping of other fresh herbs like parsley, basil, or chervil.
- Grate a little Parmesan cheese over all.
- Use a different vegetable — asparagus is good, as are peas — in place of a portion of the potatoes.
- Use assertive seasonings like soy sauce, fermented black beans, sesame oil, or chile paste to intensify the flavor and take the soup in a completely different direction.