Potato Leek Soup
This is the classic recipe for Potato Leek soup, or the closest I could find to it, keeps ingredients to a minimum—a simple but lovely quintet of Yukon Gold potatoes, leeks, garlic, butter and chicken stock. Contrast the silkiness of this soup with topping of applewood smoked bacon, prosciutto, crème fraîche, Parmesan crisps or truffle oil.
Pair with a moderately oaked Chardonnay, in my case I enjoyed this dish with Tendril’s excellent 2014 Willamette Valley Chardonnay. Cool-climate Chardonnays from Sonoma County or Chablis are fine choices, too.
- 4 Tablespoons (1/2 stick) butter
- 4 Medium leeks, white and pale-green parts only, chopped and soaked in water to remove sand
- 4 Cloves garlic
- 4-6 Medium Yukon Gold potatoes, cut into 1-inch cubes
- 6 Cups *homemade chicken stock
- 1/2 teaspoon freshly grated nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- Garnish with applewood smoked bacon, prosciutto, crème fraîche, Parmesan crisps, or truffle oil
- In a four-quart stock pot, heat the butter over medium low heat. Add the leeks along with a pinch of salt and cook, stirring, until the leeks are tender, about 15 minutes.
- Toss in the potatoes and garlic, and cook another 5 minutes. Add the broth and bay leaf. Bring to a boil, then reduce to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes. Remove the bay leaf.
- Add the nutmeg. With a blender or an immersion blender, purée the soup until smooth and creamy. If desired, stir in 1-1/2 cup whole cream or half and half as a final step to add richness.
- Adjust seasoning with salt and pepper and garnish. Serve immediately.