Today felt like a soup day. Gray and cold, with only the blooming Christmas decorations and a majestic full moon rise to warm one's heart.
La soupe poireaux - pommes de terre is a classic among classics. Its variations take beautiful names: potage vichyssois is served cold with crème fraîche and herbs; potage bonne femme is cooked in chicken stock and sprinkled with fresh chervil (cerfeuil)...
I like to add onion to my potato leek soup to enhance/strengthen its flavor. I also like it thick and silky.
- 3 small leeks
- 4 small yellow potatoes
- 1 small yellow onion
- salt, pepper
- 1 tbsp butter
- Slice the onion. Remove the dark ends of the leeks, cut in 4 length-wise, rinse and slice.
- Melt the butter in a large pot (I use a cast iron cocotte). Sauté the onion and leeks for 5 minutes on medium heat. Do not allow to brown.
- Cover with water. Season with salt and freshly ground black pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Add the potatoes, peeled and cubed. Simmer 20 more minutes.
- Remove from heat and blend until smooth. Add water if necessary to obtain your preferred consistency. Season to taste.