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 wintertime 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 their version of 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.
All a little out of what my normal, daily cuisine looks like, but all equally delicious! Sometimes it is fun to really step outside the box and try new things.
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.
Fun facts: Leek soup originated in Wales, England. Potato soup originated in the country of Peru. Leek and Potato soup, also known as Vichyssoise, is believed to hail from France.
That said, many other countries have claimed it too. And why not? It is flipping delicious!)Not to mention easy to make, cost-friendly, and something even the most picky eaters will enjoy.
What’s even better is that this soup freezes wonderfully. While you can freeze individual portions and top them beforehand, you can also freeze it in bulk and top it with fresh ingredients when you reheat it. Talk about easy peasy!
Please remember that not 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!
CONNECT WITH SAVORY EXPERIMENTS!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube
Pinterest | Instagram
Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!
Creamy Leek and Potato Soup
- 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.
- If you’ve tried this recipe, come back and let us know how it was!