“Delicious, fragrant, easy to make – that’s the abiding charm of the leek and potato soup family.” - Julia Child, The Way to Cook
Everyone needs the charm of potato leek soup this time of year. Need I expand further?
Potato Leek Soup (serves 6)
You really only need potatoes, leeks, salt and water – everything else is just fancy. You can omit the extras and still enjoy a feast.
- A generous glug of olive oil or the butter equivalent
- 4-6 leeks, depending on size, slice and cleaned
- A sprig of chopped lemon thyme, or regular thyme
- Your favorite salt
- 6 cups of water
- 1 1/4 lbs potatoes, preferably a baking variety, no need to bother with fingerlings. Peeled and chopped
- 2 bay leaves
- 1/2 teaspoon Freshly ground white pepper
- Creme Fraiche
In a deep sauce pan sauté the leeks in the oil. When they start to get translucent and emit beautiful smells add the bay leaves, thyme and a generous sprinkle of salt. Let simmer for about a minute.
Add the water and the potatoes and bring to a boil. Let simmer until the potatoes have softened. Depending on the size of your potato chop, it may take 15 to 30 minutes for the potatoes to get soft.
Once the potatoes are easily sliced through with the dull edge of a fork, turn off the heat. Add in the white pepper and using either an immersion blender or a regular blender puree the soup. You may have to process in batches using a traditional blender. I don’t advise using a food processor because the soup tends to over thicken.
Serve immediately with a dollop of creme fraiche or chill for vichyssoises later. However you choose to enjoy, take this as an opportunity to relax.