The winter months are synonymous with curling up next to the fireplace with a piping hot bowl of soup. The kind of soup that sticks to your ribs. Comforting soup like Creamy Leek and Potato Soup.
Creamy Leek and Potato Soup is the perfect winter time comfort food. A creamy, silky broth with oodles of flavor, topped with crispy bacon and scallions.
It’s February and I am still good with my New Year’s Resolution. Can you believe it? The next cookbook I tackled was French Comfort Cooking by Hillary Davis.
I spotted this gem Christmas shopping in 2015 and had to have it. However, it took me a solid year before I did anything other than gaze at the photos, particularly Leek and Potato Soup.
With a blizzard coming to Baltimore, I decided it was the perfect time to prepare an entire French meal, kicking it off with Creamy Leek and Potato Soup. My entree was a sticky French Baked Chicken made with orange marmalade and olives and then an Endive & Ham Gratin. All a little out of my daily cuisine, but all equally delicious!
While all of my neighbors were busy buying milk and toilet paper, I had no problem finding the things I needed like leeks, shallots and potatoes. What was better on a snowy night than a creamy, soul warming soup?
Eating Creamy Leek and Potato soup… while binge watching Top Chef, that is what! According to Davis, this adapted version of Creamy Leek and Potato Soup, originating from Chef Louis Diat of the Ritz Carlton in New York City, is also tasty chilled for a summer bowl of goodness.
Please remember that not all all potatoes are good for all things. For instance, a creamy soup requires a buttery, smooth potato like Yukon Gold. Russets would be too grainy and red not starchy enough.
For my contribution to this recipe, I added more potato and leek, used cream instead of milk and topped it off with Maldon sea salt.
If you love comforting soups, here are a few more you might fancy!
- 4 medium leeks trimmed and thinly sliced
- 4 tablespoons unsalted butter
- 2 medium shallots minced
- 4 large garlic cloves minced
- 4 cups vegetable stock
- 1 1/2 pounds Yukon Gold potatoes diced (leaving peel on), about 5-6 large
- 1 cup cream
- 1/4 teaspoon white pepper
- For garnish diagonally sliced scallions, crumbled bacon and Maldon sea salt
- Place sliced leeks in a colander and run under cold water. Gently press thumb through each slice, so they come apart. Rinse well, leeks are known for carrying dirt in the crevices.
- In a large Dutch oven or sauce pan, melt butter over medium heat, adding leeks, shallots and garlic. Saute until soft, approximately 6-7 minutes.
- Add vegetable stock and diced Yukon Gold potato, bringing to a low simmer. Simmer until potatoes are fork tender, approximately 30 minutes.
- Using an immersion/stick blender or food processor, blend until mixture is smooth and return to Dutch oven.
- Whisk in cream and white pepper.
- Ladle into bowl and garnish with sliced scallions, crumbled bacon and Maldon sea salt.