since it’s slowly turning into winter & the week began with rain, i felt that a soup was necessary!
while many think of soup as a bore, my mom has treated me to nothing but delicious-ness!
there is nothing more versatile and soothing as potato & leek soup. or vichychoisse! generally, the latter is served cold and it is still amazing & perfect for the summer! i first (memorably) had potato & leek soup while camping in botswana.
not only is it yummy…. it’s easy! normally, i do not deviate from the recipe because it’s fool-proof, but food & wine magazine gave me a new twist!…. broccoli! while i would add the pancetta if i had the time, i just went with the veggie addition this time!
so. here is my mom’s traditional recipe with a new ingredient…..
potato & leek soup.
- 3 Tbsp. unsalted butter
- 4 leeks, white part only, trimmed & sliced thin
- 1 bunch broccoli, chopped & stems peeled —- optional!
- 2 medium onions, sliced thin
- 10 oz. baking potatoes, peeled & diced
- 6 c. chicken stock
- 1 c. heavy cream or creme fraiche
- 1 Tbsp. minced fresh chives
heat butter in a large saucepan over medium heat. add leeks & onions and cook until tender but not browned. add potatoes, stock and s&p. bring to boil, reduce heat, cover & simmer until potatoes are tender (20-30 mins).
puree in food processor or blender in batches until smooth. strain back into saucepan, pressing down solids to extract all liquid. discard solids. bring to boil.
whisk cream with a little soup in a small bowl & return to mixture & whisk until smooth. serve immediately.
(optional if you want it cold) – refrigerate until cold. 3-4 hours. serve with minced chives.
note: leeks need a solid wash because they often hold dirt between the layers. it’s easiest to chop them lengthwise first and then run them under water!