Leek and Potato Soup

The cold weather has finally returned to Chicago and cold weather always makes me long for soup. This soup is so good and easy I don’t know why people don’t make it more often.

Leek and Potato Soup

Serves 4

2 medium leeks (white only), cleaned thoroughly and sliced fine
1 medium onion, peeled and chopped
3 Tbsp. butter
4 medium potatoes, peeled and sliced thinly
6 cups chicken stock or water
½ tsp. thyme
½ cup milk (or cream)
Salt and pepper

1. Saute the leeks and onions in the butter in a soup pot over medium heat until the onions are transparent.
2. Add the potatoes and stir.
3. Add the stock (or water) and thyme, bring to the simmer, turn the heat down, partially cover, and simmer carefully for 40 minutes.
4. Using a wire whisk, Chinaman’s cap, a blender, or a food processor puree the soup until it’s the consistency you like. I like mine a little chunky.
5. Return the soup to the pot (if necessary), add the milk or cream, and simmer for an additional 3 minutes.
6. Add salt and pepper to taste.
7. Serve!

Use whatever type of potatoes you like but the best is a kind like Idaho that tend to break down when you cook them. It’ll make it easier to puree if you do it by hand.

If you puree the soup until it’s completely smooth, thin it with cream, and serve chilled, it’s vichyssoise.

If you add a chiffonade of sorrel it’s Soupe santé, one of my favorites.

You can also add leftover or partially cooked vegetables (peas, tomatoes, beans, cauliflower, broccoli, or whatever you like) at about the same time as you add the milk and cook until they’re just warmed or crisp-tender.