Recipe: Potato Leek Soup

2 Nov

When it is cold, wet, and blustery outside, my thoughts turn to soups and stews–hearty, satisfying dishes that lift any spirits. And when a delicious soup can be made with only four ingredients (ground pepper doesn’t count…), what’s not to love?

This recipe came about by accident. Most potato leek soup recipes call for cream. But I forgot to add it once, and have never added it since–and no one has ever missed it. As an added bonus, this accident made the soup vegan friendly, too, and I like having delicious vegan dishes that everyone loves in my repertoire.

After experimenting with various toppings, fried onions were the clear winner. The crispy texture not only balances the smooth soup, but also adds another layer of onion flavor. My favorite places to buy the fried onions are 1) by the bag at Indian grocery stores, or 2) in small round cartons in the grocery section at IKEA (Swedish fried onions are very nice!). I like both those versions much better than the ones at our chain grocery store, but have used those in a pinch, too.

Potato Leek Soup
12 servings

4-6 leeks, ends trimmed, white and palest green parts only (use 4 leeks if they are large with long white sections; 6 otherwise)
2-3 tbsp. extra-virgin olive oil
5 lb. potatoes, peeled  and cut into chunks (Yukon Gold imparts a nice color)
10 c.  vegetable broth (or 10 c. water + sufficient vegetable bouillon cubes; Knorr brand is nice)
ground pepper

Preparation
1. Cut each leek in half lengthwise, then slice the halves into 1″-thick half circles. Put in a bowl of cold water and swish around to remove any dirt that may have gotten trapped between the layers. Drain and shake dry; I sometimes pat the leeks dry with paper towels (as much as possible without stressing over it).

2. Heat the oil over medium heat in a large Dutch Oven (enameled cast iron pot, or any other heavy bottom pot), add the leeks and cook until soft, stirring occasionally.

3. Add the broth (or water and bouillon cubes) and the potatoes, and stir once or twice.

4. Simmer until potatoes are tender, then blend with an immersion blender (or carefully blend in a regular blender or food processor, in batches, then return to pot). If soup seems too thick, add more broth. Season liberally with freshly ground pepper, and serve with fried onions.


Note: When heating up leftover soup the next day, you may need to thin with a bit more broth, or even water. It is a soup that keeps on giving.

2 Responses to “Recipe: Potato Leek Soup”

  1. Julia January 9, 2013 at 6:42 pm #

    Thanks for this, Gwendy! One of my favorite of your recipes — making it tonight!

    • perennialpastimes January 16, 2013 at 8:35 pm #

      Hope you enjoyed it again–hard to go wrong with those ingredients!

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