Potato and Leek Soup
Potato and Leek Soup
This recipe is adapted from the Leek and Potato Soup in Mastering the Art of French Cooking. I altered it a bit reducing the salt and adjusting the recipe for two people. The original recipe calls for adding some cream and butter to finish the soup. I find the additives tend to overwhelm the subtlety of the main ingredients.
1 russet potato, peeled and cut into large dice, about 2 to 2 1/2 cups
2 to 3 small leeks, dark green leaves removed, washed thoroughly and cut into 1 inch pieces, about 2 to 2 1/2 cups
4 cups of water
2 teaspoons of kosher salt
Potage Before Cooking
Add the potatoes, the leeks, and the salt to a 4 quart pot, or dutch oven. Cover the ingredients with the cold water. On medium high heat bring the soup to a boil, reduce the temperature to allow the soup, partially covered, to simmer for 40 to 45 minutes. You can either mash the ingredients by hand, use a food mill, or in my case use an immersion blender to puree the ingredients. Adjust the soup for salt. Like most soups and sauces it is best to allow the soup to rest for about 10 minutes before serving. Sprinkle the top of the soup with a bit or parsley, marjoram, or other herb to make a contrast to the soup’s flavor before serving.
This makes four soup course portions or two very large entree portions.
Original Recipe © 1961 Alfred A. Knopf