Potato-Leek Soup Recipe
Cook up this flavorful soup and take the chill off.
Like garlic and onions, leeks belong to the genus Allium. Resembling an overgrown shallot, leeks have tough, green tips tapering to tender leaves and a white root. Its flavor is similar to onions, but sweeter and more subtle than its more common relative. In season throughout the winter months, leeks can be roasted, boiled or fried and served on their own or used raw in salads, but the compelling flavor of leeks finds no better home than in a piping-hot bowl of soup.
A favorite cold weather soup, potato-leek relies on potato and cream for its texture, the gentle bite of leeks for its bite and a splash of balsamic vinegar to bring it all home. Elegant, yet easy to make, this rich, silky soup can be served as a side dish or accompanied by a slice of brown bread to make a satisfying meal on its own. Although leeks can be found year round these days and soup is always welcome on the menu, this soup is best enjoyed looking out the window on a snowy day, while you contemplate how good it is to be inside.
A word on cleaning leeks. Leeks trap dirt easily and, if not thoroughly washed, may be gritty. Peel away outer leaves, cut lengthwise and rinse the leek under cold water, pulling its layers open to remove trapped dirt. After slicing the leeks into small sections, placing the pieces in a colander and giving them a final rinse is an easy way to ensure all grit has been dislodged.
- 1 pound leeks, washed and thinly sliced
- 1 ½ pounds Yukon Gold potatoes, peeled and chopped
- 1/4 cup butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 quart chicken or vegetable stock
- 1 cup heavy cream
- 1 tablespoon balsamic vinegar
- Flat leaf parsley or chives (for garnish)
In a heavy pot or dutch oven, sauté leeks and potatoes in butter over medium heat until soft (about 10 minutes).
Stir in salt and pepper.
Add chicken or vegetable broth to pot and bring to boil.
Reduce heat to low, cover and simmer 45 minutes.
Working in batches in a blender or using an immersion blender, blend until smooth.
Add cream and stir to combine.
Stir in balsamic vinegar.
Season with additional salt, pepper and vinegar to taste.
Ladle into soup bowls and garnish with parsley or snipped chives.