A classic European feel good soup. Think of it as eating a side of potatoes with any dish, but in soup form. Potato and leek soup is traditionally Welsh, but also known by the Romanians as Ciorbă de praz or the French as Soupe aux poireaux. This easy soup can be frozen for future meals and a great compliment to all of you who are making pandemic home-baked breads!
Photo: Jennifer Segal | Once Upon a Chef
Ingredients
Serves 6
3 TBS unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon or Russet potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups low sodium chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 tsp salt
1/4 tsp ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving as garnish
Optional: shredded cheddar cheese/hot sauce
Thoroughly clean your leeks!
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Recipe from Jennifer Segal, Once Upon a Chef
