Potato and Leek SoupPotato and leek soup gives us one of the great flavor and texture combinations in all the the culinary arts. The leek and potato pairing starts with the creamy, starchy potato and enhances it with the fresh, pungent, oniony flavor of the leeks. Meanwhile, the leeks contribute some crunch to the smooth texture of the potato. All in all, it's a great, satisfying soup.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- ½ lb leeks, thoroughly rinsed
- 2-3 medium Russet (or other starchy) potatoes
- 2 Tbsp unsalted butter
- 1 medium onion, peeled and roughly chopped
- 1 clove garlic, peeled and crushed
- ½ cup dry white wine
- 1 qt vegetable broth or stock
- Kosher salt, to taste
- Ground white pepper, to taste
- Cut leeks into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. We just want the pieces to be of uniform size so that they cook evenly, but they don't have to be cut precisely.
- Peel the potatoes and cut them into pieces about the same size as the leeks.
- In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.
- Add the onion, garlic and leeks and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
- Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
- Add the stock and the potatoes. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
- Pull out some of the cooked leek and set it aside. You can dice it up a little bit smaller and use it as a garnish.
- Remove the soup from the heat and purée in a blender, working in batches if necessary.
Tip: Be careful when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the speed.
- Return the puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
- Season to taste with Kosher salt and white pepper. Garnish with the reserved diced leek and serve right away.
Optional: Stir ¼ cup of hot cream into the soup just before serving.