This soup was so good, the three of us ate it up. Well, almost….
On a cold, snowy, wind blowing 50 mph kind of night this soup couldn’t be more perfect. Pair it with a crusty bread or crackers and you are all set. It is such a hearty soup it will stay hot in your bowl and will burn your mouth like cheese on a hot pizza, long after most soups have gone cold. No need to preheat your bowls for this one! And as a bonus, leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits. This is a good for the body, and soul, kind of soup.
If you have never cooked with leeks, you should give this a try. They taste like a cross between a garlic and an onion, as a shallot does. Where a shallot looks more like a giant garlic clove, a leek looks more like a giant green onion. They usually come in a bundle of three or four just like green onions.
The trickiest part is to make sure they are washed well. They can be gritty and dirty which is not good in a soup…. No need for me to retype what is already all over the web…. Here’s a good explanation of leek cleaning.
Potato Leek Soup
my version very, very loosely based on Julia Child’s dairy laden and gluten version
printer friendly version
2 TBS butter
3 leeks, or one bundle, trimmed and rinsed and sliced
1 1/2 cups sliced onion
1 garlic clove, minced
2 bay leaves
6 cups gluten-free chicken broth, homemade or low sodium boxed broth
4 cups peeled, thinly sliced yellow potatoes
1/2 teaspoon freshly ground black pepper
salt to taste
Heat the butter in the saucepan, stir in the leeks, onion and garlic and sauté for 5 minutes, over moderate heat to soften.
Add the potato chunks and bay leaves, and just enough of the chicken stock to cover all the vegetables. Season with the pepper and a sprinkling of salt. Bring the soup to a boil over high heat, partially cover the pan, and adjust the heat to maintain a gentle simmer. Cook for about 30 minutes or until the potatoes are tender.
Mash, blend or purée to your desired consistency and adjust the seasonings. Add additional stock if needed. At this point some people may add a cup of whole milk, cream, or half and half. We don’t do milk products so our creaminess comes from pureeing half , mashing half with a potato masher and combining the two. Still some texture and creaminess without needing to add dairy. Serve the soup right away or chill thoroughly and call it Vichyssoise. Don’t you love that word? Vichyssoise. Beautiful. Just like this soup whether hot or cold.
Sprinkle with chopped chives and enjoy!