Leek and Potato Soup
Leek and Potato Soup is rated
out of
5 by
6.
Prep Time:
25 minutes
Cook Time:
35 minutes
Servings:
4
Serves 4.
Because leeks grow partly underground, grit is often lodged between the layers of their leaves. Before cooking, wash them thoroughly, separating the layers and rubbing the leaves to remove any silt between them.
Ingredients:
- 1 lb. leeks (about 3 medium)
- 2 Tbs. unsalted butter
- 1 lb. baking potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- Salt and freshly ground pepper, to taste
- 1/4 cup heavy cream if serving hot or 1/2 cup
cream if serving cold - 4 thin lemon slices
- Fresh chives for garnish
Directions:
Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them. Cut crosswise into slices 1/2 inch thick.
In a large saucepan over medium-low heat, melt the butter. When foaming, add the leeks and sauté, stirring occasionally, until they have wilted a little, 3 to 4 minutes. Add the potatoes and carrots, then add water just to cover the vegetables. Increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with the tip of a knife, about 30 minutes.
Fit a food mill with the medium disk and set the mill over a large bowl. Using a ladle or a large spoon and working in batches, transfer the cooked vegetables and their liquid to the food mill and turn the handle to puree.
If serving the soup hot, return the pureed vegetables to the saucepan and season with salt and pepper. Set the saucepan over medium-low heat, stir in the 1/4 cup cream and heat to just under a boil. Add a little water if the puree is too thick. Taste and adjust the seasonings.
Ladle into warmed bowls and float a lemon slice on top of each serving. Using scissors, cut the chives into pieces 1/4 inch long and sprinkle the chives on the lemon slices. Serve immediately.
If serving the soup cold, do not return the puree to the saucepan. Instead, cover the bowl and refrigerate the puree until well chilled. When ready to serve, season with salt and pepper and stir in the 1/2 cup cream, mixing well. Taste and adjust the seasonings.
Ladle into chilled bowls. Float a lemon slice on top of each serving and garnish with the chives as directed above.
In a large saucepan over medium-low heat, melt the butter. When foaming, add the leeks and sauté, stirring occasionally, until they have wilted a little, 3 to 4 minutes. Add the potatoes and carrots, then add water just to cover the vegetables. Increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with the tip of a knife, about 30 minutes.
Fit a food mill with the medium disk and set the mill over a large bowl. Using a ladle or a large spoon and working in batches, transfer the cooked vegetables and their liquid to the food mill and turn the handle to puree.
If serving the soup hot, return the pureed vegetables to the saucepan and season with salt and pepper. Set the saucepan over medium-low heat, stir in the 1/4 cup cream and heat to just under a boil. Add a little water if the puree is too thick. Taste and adjust the seasonings.
Ladle into warmed bowls and float a lemon slice on top of each serving. Using scissors, cut the chives into pieces 1/4 inch long and sprinkle the chives on the lemon slices. Serve immediately.
If serving the soup cold, do not return the puree to the saucepan. Instead, cover the bowl and refrigerate the puree until well chilled. When ready to serve, season with salt and pepper and stir in the 1/2 cup cream, mixing well. Taste and adjust the seasonings.
Ladle into chilled bowls. Float a lemon slice on top of each serving and garnish with the chives as directed above.
Serves 4.
Adapted from
Chuck Williams Collection,
Simple French Cooking,
by Chuck Williams
(Time-Life Books, 1996).
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Rated 4 out of
5
by
BAS1 from
I love this even though it's not white as photo is
I have made this several times and love it even though it's not white. Obviously you can't make soup with carrots and have it be white. I still put the carrots in for nutrition.
I have to say I really resent the misrepresentation. I gave the soup a good rating and took one star away for the lack of truth in marketing.
Date published: 2023-12-19
Rated 1 out of
5
by
konacoffee from
It's orange, not white
I have made this type of soup before and this is the first recipe that has called for carrots. After adding garlic, it tasted ok, but I would not make it again. It's orange from the carrots and does not taste like Vichyssoise. First time a recipe from William Sonoma has been a bust for me.
Date published: 2014-10-26
Rated 5 out of
5
by
dor927 from
Quick, easy and delicious!
This soup was so quick and easy to make. Perfect on this cool autumn day. We served it with homemade biscuits. Homerun!
Date published: 2014-10-04
Rated 5 out of
5
by
TK0202 from
Deliciously simple!
I changed it up a little - olive oil instead of butter. Added pinches of thyme, sage, fennel, dried garlic and ground pepper. Put thru a food mill, used all the water from the pot - All-Clad saucier - and no cream (dairy free diet). Returned the mixture into a saucepan to reheat - oh my deliciousness!!!
Date published: 2012-09-29
Rated 5 out of
5
by
2monkeys from
Perfect for any occassion!
I have made this soup twice, and both times it has been delicious. I first made it for a dinner party a few months back and everyone loved it! I just made it again today and it was perfect on this chilly day. My young kids even ate it and liked it!
Date published: 2012-02-09
Rated 5 out of
5
by
Anonymous from
delicious soup with great flavor
I love how easy and delicious this soup is. Blending it gives a great texture and the cream makes it silky and beautiful. The lemon is the surprise ingredient that makes this soup sing! I also make bacon lardons to top the soup with.
Date published: 2012-01-13