Potato and Leek Soup

Here’s the simplest potato and leek soup, a recipe that strikes me as medieval. It can warm you on a cold winter day or—if you make it in advance—cool you down in the middle of summer. Use a large sliced onion if you don’t have leeks or if you want potato soup.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 2 tablespoons butter or extra virgin olive 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 black pepper
• 4 cups chicken, beef or vegetable stock (to make your own, see pages 157–159) or water

INSTRUCTIONS:

1. 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, until starting to soften, 2 or 3 minutes.
2. 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; reheat before proceeding.)
3. Taste and adjust the seasoning and serve.

VARIATIONS:

PUREED POTATO AND LEEK SOUP:

• Carefully purée the above soup in a blender or with an immersion blender, then return it to the pot you cooked in.
• Stir in 1/2 to 1 cup cream, sour cream, or yogurt and reheat gently; do not let it boil if you use yogurt.
• Add more salt and pepper as needed, garnish with minced chives, and serve.

VICHYSSOISE:

• Make the preceding variation, but do not reheat.
• Instead, chill thoroughly and serve garnished with minced chives.

TIPS FOR PREPARING POTATO AND LEEK SOUP:

Here are some tips for preparing Potato and Leek Soup:

• Cleaning leeks: Leeks can have dirt trapped between their layers, so it’s essential to clean them thoroughly. Slice the leeks and then rinse them under cold water, separating the layers to remove any dirt or grit. You can also soak them in a bowl of water and agitate them to loosen any dirt particles.
• Sautéing the vegetables: When sautéing the potatoes and leeks in butter or oil, make sure to cook them over medium heat until they start to soften. This helps enhance their flavors and brings out their natural sweetness.
• Choosing the right potatoes: You can use any type of potato for this soup, but waxy potatoes like Yukon Gold or red potatoes work well as they hold their shape and provide a creamy texture. Avoid using starchy potatoes like russets, as they tend to break down too much during cooking.
• Seasoning: Season the soup with salt and freshly ground black pepper to taste. Start with a small amount and adjust as needed. Remember that you can always add more seasoning later if required.
• Homemade stock: Using homemade chicken, beef, or vegetable stock can add extra depth of flavor to the soup. If you have the time, consider making your own stock for the best results. You can find recipes for homemade stock in the referenced pages.
• Pureeing the soup: If you prefer a smoother texture, you can use a blender or an immersion blender to puree the soup until creamy. Be careful when blending hot liquids and follow the manufacturer’s instructions.
• Adding cream or yogurt: The variation with cream, sour cream, or yogurt adds richness to the soup. Stir in the desired amount after pureeing the soup and gently reheat it. If using yogurt, avoid boiling the soup to prevent curdling.
• Chilling for Vichyssoise: If making Vichyssoise, which is a chilled version of potato and leek soup, refrigerate the soup until thoroughly chilled before serving. It’s a refreshing option during the summer months.
• Garnishing: Add a final touch by garnishing the soup with minced chives or other fresh herbs, which can enhance the flavor and presentation of the dish.
• Make-ahead option: This soup can be prepared in advance and refrigerated for up to two days. Reheat gently before serving, adjusting the seasoning if needed.

Enjoy your homemade Potato and Leek Soup!