One easy way to switch up a favourite soup is simply to change its texture. For many years I’ve been making a thick and hearty leek and potato chowder. Last week, I wanted to switch it up make it more palatable for one of my daughters who prefers her soups smooth.
Serendipitously (now there’s a word I like), I also discovered this more lah-di-dah version is better suited to the first course of a dinner party. Who wouldn’t want to start their meal with a little bowl of steaming green loveliness, redolent with the delicate flavour and aroma of leeks? If you haven’t tried this under-utilized member of the allium family, you really must, if only to see what I’m talking about. And while you definitely can’t stand your spoon up in a bowl of this soup, it still has a lot of body to it.
You can use whole milk or perhaps even cream, but I’ve always used either two percent or skim. A non-dairy milk would also work, but be sure it’s not flavoured. Like most soups, you can make this one a day ahead, which is especially handy if you’re cooking for guests.
Leek and potato soup is a winner on three counts: simplicity, elegance, satisfaction. As an added bonus, my daughter also appreciates the absence of loathsome chunkiness.
Leek and Potato Soup
For a vegan version, use vegetable stock and non-dairy milk.
Preparation time: 20 minutes; Cooking Time: 35 minutes; Servings: six to eight
- 2 tbsp grapeseed or other neutral oil
- 3 lbs leeks, diced (see instructions below)
- 2 lbs baking potatoes, peeled and chopped into 1/2-inch dice
- 1 tsp freshly ground pepper
- 1 tsp salt
- 8 cups low-sodium chicken or vegetable stock
- 2 cups 2% or skim milk
Trim the root end of the leeks and as much of the dark green top as looks tough. Cut in half horizontally, then slice along the length. You will see that the leek is composed of interlocking rings. Spread these open a bit and run under cold water to rinse out any dirt that’s trapped inside. Lay the leek pieces flat side down, and cut into two or three strips lengthwise depending on the size. Slice thinly. Rinse well in a colander and shake to drain.
In a large pot, heat the oil over medium high heat. Add the leeks and stir well. Cook down for about five minutes, stirring from time to time. Add the potatoes, pepper and salt and incorporate.
Pour in the stock and stir. Cover the pot and bring to a boil. Turn the heat to simmer and let cook for 20 to 30 minutes, or until the potatoes are tender.
Using an immersion blender, thoroughly puree the soup until velvety smooth. Add the milk and gently combine. Taste and adjust the seasonings to your liking.
always love to read and learn more new words from your vocabulary very interesting soup . and leek never tried it but sounds delicious…….
Thank you, Suzanne. Leeks were a staple in my housing growing up; they are a big thing in Belgian cooking. They have a lovely flavour, milder than onions and different in character. Do try them!
YUMMY – DELICIOUS – The most important factor in Middle East this is so healthy!
http://kmihran.wordpress.com/2014/11/13/mihran-kalaydjian-mino-performing-to-you-alone-piano/
Thank you, Mihran! You’re right, this is also a healthy soup, which I didn’t mention. And it’s very simple and quick to make, too.
Keep up with your energetic and healthy presentation!
Leek and potato soup is one of my favourites! Sometimes I add carrots or broccoli to switch things up. YUM!
I’ve been eating this soup since forever, and it’s never occurred to me to put any other vegetables into. I must be a real purist, lol.
Great idea for the leeks I have left in the freezer!!!
There you go, then! I also use leeks in my beef stews. They’re so good! You’ve reminded me that my Mom always used to freeze leeks. Next time I see them on sale I’m going to do that too!
I worked on a farm all summer where we grew lots!!! I would take them home, slice them in thin rounds, put them in the salad spinner to wash, dry them and freeze.
Great idea! Did you ever find the leeks had too much soil in them to get clean this way?
No, it seems to work every time. We always give them a quick wash at the farm, pack them up and send them home.
That’s really good to know. I’ve been chopping them up since forever, because that’s what my Mom did. Sometimes we’re so entrenched in a habit that we don’t think of another way of doing things (and by ‘we,’ I mean ‘I,’ lol).
I love the sounds of this soup.. I think it’s great when you can add whatever you have on hand, milk, cream.. it saves buying extra ingredients to use up. This is so pretty!
This soup is so quick and easy to make, and you’re right that it’s versatile even though there are few ingredients. You can use all sorts of milks and a variety of stocks (I usually use really good quality, low-sodium cubes). If you cut way back on the amount of stock, voila, now it’s a chowder! Thanks for your lovely comment, Barb.
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This is simply a bowl full of goodness, warmth, and wonderfulness. I wish I could have some of this creamy leek soup right now. I could use this. Wonderful recipe
Luckily, it doesn’t take much time to make this soup! I’m glad you found it so appealing.
Maybe not to foodies, but leeks seem so underutilized and underappreciated! Whether chunky or smooth, they do make a wonderful and pretty soup!
Leeks are a staple of Belgian cooking, so they’ve been familiar to me my whole life. My mother even used to grow them. What can I say, I’m a fan.
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[…] Potato Leek Chowder is a bowl of comfort for my family. If you’d like to see a more refined version, check out my Creamy Leek and Potato Soup. […]