It was a rainy, cold Saturday in October when we decided to make this hearty, warming soup. This is an incredibly easy soup to make and contains three basic ingredients – potatoes, leeks and stock.
Be sure to give the leeks a good wash – any dirt left in the stalks will make the soup gritty. Cooks Illustrated has good technique for cleaning the dirt out of the leeks. First cut off the dark green portion of the leek. Then slice the leek almost in half lengthwise, leaving a little bit at the root end intact which will help hold it together. You can now peel back the leaves and washes in between them.
Adding chopped scallions and some fresh dill at the very end after blending gives the soup a little extra flavor. You can add any fresh herbs you have on hand. Oh, and top with a little bacon for a little crunch.
Potato and Leek Soup
- 2 tablespoons butter or extra virgin olive oil
- 3 medium russet potatoes, 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 stock (or vegetable stock)
- Heat 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.
- Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes.
- Use an immersion blender to blend about one quarter to one half of the chunks.
- Add fresh herbs if using, such as chopped scallions and dill. Serve!