Potato Leek Soup

Well, the first time I attempted Potato Leek soup, I ended up with a gelatinous pot of grey slurry that tasted like watered down mashed potatoes. Yum! In hindsight, my biggest mistake was not peeling the potatoes (hence the lovely grey hue). My second mistake was not including any flavor boosters, like herbs, wine and garlic. I’ve tried a handful of recipes since and I’m very pleased with the outcome of this delightful recipe. It tastes as it should: smooth, creamy, slightly earthy, and comforting.

2 tablespoons butter
1 pound leeks (about 3 small), cleaned well and chopped, using white and light green parts only
2 garlic gloves, chopped
1/2 cup dry white wine
5 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 pound potatoes, peeled and diced (use Russet or Yukon Gold for the best texture)
2 tablespoons heavy cream
Optional garnish, such as croutons, diced bacon, chopped herbs, or a dallop of creme fraiche

Serves 4.

Create a bouquet garni (a.k.a. herb bundle) by wrapping the bay leaf and herbs in a piece of cheese cloth and tying it with a piece of twine. In a large pot or dutch oven, melt butter and sauté leeks and garlic for 5 minutes. Add wine and bring to boil. Add broth, herb bundle and potatoes and bring to boil. Simmer for 30 minutes until the potatoes are very tender. Blend the soup until smooth, stir in cream and season well with salt and pepper. Serve warm with garnish of your choice, along with a few cracks of pepper.

Tagged as: broth, leek, potato, soup, winter