Spring Potato and Leek Soup
Leeks and potatoes are a classic combo for a simple spring soup that can be served hot or cold. Here we serve it hot and garnish it with peas, snow peas and chives, which look gorgeous against the pale soup, making this a stunning starter for your springtime table.
Ingredients
For the soup:
- 3 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 1 shallot, thinly sliced
- 2 leeks, white and light green portions, thinly sliced
- 3 lb. (1.5 kg) Yukon Gold potatoes, peeled and thinly sliced
- 1 celery root, peeled and thinly sliced
- Kosher salt and freshly ground pepper
- 1/4 cup (2 oz./60 g) crème fraîche
For the topping:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 cup (5 oz./155 g) fresh or frozen shelled peas
- 1 cup (4 oz./125 g) snow peas, cut in half on the diagonal
- Kosher salt and freshly ground pepper
- 1/4 cup (1/2 oz./15 g) finely chopped fresh chives
- 1/4 cup (1 oz./30 g) toasted pine nuts
- Crème fraîche for garnish
Directions
In a Dutch oven over medium heat, melt the butter with the olive oil. Add the shallot and leeks and cook, stirring occasionally, until the leeks are slightly tender, about 5 minutes. Add the potatoes, celery root and a pinch each of salt and pepper. Reduce the heat to medium-low and sauté, stirring occasionally, under the potatoes and celery root are just starting to become tender, about 5 minutes. Add 1 cup (8 fl. oz./250) water and and continue cooking, stirring occasionally, until the vegetables are very tender, about 15 minutes. Add another 3 cups (24 fl. oz./750 ml) water and bring to a simmer; simmer for 5 minutes.
Working in batches, carefully transfer the soup to a blender and blend until completely smooth. Taste and season with salt and pepper. Return the soup to the Dutch oven off the heat, stir in the crème fraîche and cover to keep warm.
Meanwhile, make the topping. In a small saucepan over medium heat, melt the butter. Add the peas and snow peas and cook, stirring occasionally, until the vegetables are slightly tender but still bright green, 3 to 5 minutes. Season with salt and pepper. Stir in half of the chives.
To serve, divide the soup among 4 bowls. Spoon the pea mixture on top of the soup, dividing it evenly. Sprinkle each serving with the remaining chives and the pine nuts. Top each serving with a dollop of crème fraîche and serve immediately. Serves 4.
Williams Sonoma Test Kitchen