Leek and Potato Soup
About this Recipe
By: Rachel
I vividly remember my first taste of potage (as I remember most tastes from my first visits to France). Of course, I had had many soups before, mostly of the “chunky” variety (chicken noodle, corn chowder, cream of mushroom)—often comforting, but mostly forgettable.
This particular day found me sitting at an outdoor café on a rather chilly afternoon, and since nothing warms a person quite like a hot bowl of soup, I ordered the potage aux légumes (vegetable soup).
I guess I expected something kind of like minestrone, and what arrived at my table was… not that. In fact, it barely registered as soup at all. It reminded me of… baby food?
I had never before had a puréed soup, but as soon as I tasted it, I was an instant convert. It was indescribably luscious and creamy, satisfying in a way I had never imagined soup could be. Potage can be made with nearly any combination of vegetables, and may or may not contain cream. These days, I almost exclusively purée my soups, and nearly always add cream for a little extra richness.
While you can certainly make potage with an immersion blender, for me, the key to a really great puréed soup is to use a high-powered blender, such as a Vitamix. It will ensure the smoothest and most luxurious consistency that is totally worth it.
Leek and potato is a delicious and classic combination, but you can make potage with any vegetables you have on hand. It is a great way to use up any vegetables that you will not have a chance to cook before they are past their prime.
Leek and Potato Soup
Ingredients
- 4 tablespoons (60g) unsalted butter
- 2 medium leeks
- 1 small clove garlic, minced
- ½ teaspoon kosher salt
- several grinds freshly-ground black pepper
- 2 medium russet potatoes, peeled and chopped
- 1 quart (1 liter) chicken or vegetable stock
- ½ cup heavy cream
- Fresh chives, for garnish (optional)
Step by Step Instructions
Step 1
- Chop the leeks, using the white and light green parts only. Peel the potatoes, cut into chunks, and set aside in a bowl of water to prevent oxidation.
Step 2
- Melt the butter in a heavy pot. Add chopped leeks, season with salt and pepper, and cook until softened.
Step 3
- Add the stock and potatoes, and simmer until potatoes are soft.
Step 4
- Blend until perfectly smooth in a high-powered blender, such as a Vitamix.
Step 5
- Return to the pot, and whisk in the heavy cream.
Step 6
- Taste the soup and correct the seasoning. Divide among serving bowls, and garnish with chives if desired.
Beverage Pairing
By: Olivia
Made primarily of Garganega, wines of Soave, would be delightful with this soup. This acidic and dry white wine has notes of citrus, herbs, and almonds. The green and nutty flavors will complement the earthy flavors found in the leek and potato, while also cutting through the richness. If you want to play up the richness, Viognier and Chenin Blanc would be great choices too.
