Monday, January 21, 2013
To complete my week of leeks I offer this potato leek soup, particularly appropriate on this chilly January day. While I admit it's not much to look at, it is a really tasty soup. Not to be confused with vichyssoise (also a potato leek soup), the French classic typically served cold and topped with chives, this simple rustic soup lacks the addition of heavy cream. Save that for your gratin.
Potato Leek Soup
2 large leeks, split lengthwise, washed well, and chopped (white and pale green parts only)
1 tablespoon unsalted butter
Salt and freshly ground black pepper
1 cup water
1 1/2 cups chicken broth
1 pound boiling potatoes, peeled and cut into 1/2-inch dice
2 tablespoons minced fresh parsley leaves
1. In a large heavy saucepan, cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned.
2. Add the water, the broth, and the potatoes and simmer, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the purée into the remaining soup with the parsley, and season the soup with salt and pepper (or with an immersion blender, pulse to the desired texture).