Wednesday, December 02, 2009

Potato Leek Soup


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.

Serves 4
  • 3 small leeks
  • 4 small yellow potatoes
  • 1 small yellow onion
  • salt, pepper
  • 1 tbsp butter
  1. Slice the onion. Remove the dark ends of the leeks, cut in 4 length-wise, rinse and slice.
  2. 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.
  3. Cover with water. Season with salt and freshly ground black pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
  4. Add the potatoes, peeled and cubed. Simmer 20 more minutes.
  5. Remove from heat and blend until smooth. Add water if necessary to obtain your preferred consistency. Season to taste.
By the way this is perfect for kids. My daughter loves it as-is, or with grated Swiss cheese, or a splash of milk or cream. I freeze it in small containers (1 ladle each) that I can pop out of the freezer at the last minute.

2 comments:

Dinners & Dreams said...

Soup is just what I need in this weather. Thank you for sharing this wonderful recipe.

Nisrine

Estelle said...

Thanks :-)