Potatoes and leeks are a good soup combo!
If, like many, you don’t have a lot of time to spend in the kitchen, then consider the ultra simple but delicious potato and leek soup. Although short on ingredients, it’s got a long list of options for making it appeal to your tastes and time. Dress it up (chilled it becomes vichyssoise) make it decadent (a little cream never hurt anyone!) or serve as is (chunky or pureed).
My personal favorite is pureed with a small touch of cream mixed in and truffle oil on top. If you’ve got a favorite version of potato and leek soup, add a comment or drop us an email.
Potato and leek soup
- 2 tablespoons butter or oil
- 3 medium potatoes, any type, peeled and cut into small cubes
- 3 leeks, white and light green parts only, washed and sliced into thin rings
- Salt and freshly ground pepper (we used white pepper)
- 4 cups chicken, beef or vegetable stock
Put the butter or oil in a large, deep pot over medium heat. When the butter melts (or the oil is hot) add the vegetables. Sprinkle with salt and pepper and cook, stirring to soften. 2 or 3 minutes. Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes. At this point you may refrigerate the soup covered, for up to 2 days.
Pureed soup: carefully puree in a blender or with an immersion blender. Stir in ½ to 1 cup cream, sour cream, or yogurt. Do not let it boil if you use yogurt. Add more salt and pepper if needed. Garnish with minced chives.
Vichyssoise. Make the pureed soup, but do not reheat. Instead, chill thoroughly and serve garnished with minced chives.
Recipe courtesy of Mark Bittman, How to Cook Everything.
