Leek and Potato Soup

As I have mentioned in several of my posts I am enjoying a new cookbook, Around My French Table by Dorie Greenspan. If you are a collector of cookbooks as I am I highly recommend this book as I am sure I have added that to my posts many times as well. Some may think that French food is daunting but in this book Dorie has made me fall in love with French food all over again. As a child my mother was a huge fan of Julia's and I can remember many dinners from her book, Mastering the Art of French Cooking. Now that is a daunting book but Dorie's book, she has written simple recipes that any cook can enjoy preparing.


This week I tried a new recipe from this book, Leek and Potato Soup and I was not disappointed.

Leek and Potato Soup

2 tablespoons unsalted butter
1 large onion, preferably Spanish, chopped (or1-2 more Leeks)
2 garlic cloves, split, germ removed, and thinly sliced
Salt and freshly ground white pepper
3 leeks, white and light green parts only, split lengthwise, washed, and thinly sliced
1 large Idaho (russet) potato, peeled and cubed
6 thyme sprigs
2 fresh sage leaves (optional) 4 cups chicken broth (or water)
3 cups whole milk (or water)

Optional toppings
Minced fresh parsley, sage, tarragon, or marjoram, or a combination
Snipped fresh chives
Grated Parmesan or Gruyere
Croutons
Truffle Oil

Melt the butter in a Dutch oven or soup pot over low heat. Add the onion and garlic and stir until they glisten with butter, then season with salt and white pepper, cover, and cook for about 10 minutes, until the onion is soft but not colored.

Add the remaining ingredients along with a little more salt, increase the heat, and bring to a boil. As soon as the soup bubbles, turn the heat to low, mostly cover the pot, and simmer gently for 30 to 40 minutes, or until all the vegetables are mashably soft. Taste the soup and season generously with salt and white pepper.

You've got many choices now: you can ladle the soup into warmed bowls and serve as is, mash the vegetables lightly with the back of a spoon, or puree the soup through a food mill (my first choice--you'll get a more interesting texture) or with a blender--regular or immersion--or food processor. If desired, garnish with the topping of your choice.

My Notes: I would not use just water in this soup but did use the chicken stock and milk. When you simmer it for about 30 to 40 minutes I would check on it about every 10 minutes. You don't want that milk to come to a roaring boil. I did use the thyme and sage since I do grow both in my garden and this lovely soup really needs the fresh herbs rather than dried. I topped this soup with Parmesan cheese and it gave an added nice flavor.

This was a simple recipe and pared with a Mixed Green Salad with dried cherries, blue cheese, Emeril's pecans and topped with a Walnut Champagne Vinaigrette and some crusty bread, it made for a light and delightful dinner for Mr H and myself.

Try this marvelous soup, you will love it. As a matter of fact, the leftovers are sounding really good for my lunch today.

Today I am joining Michael Lee West at Designs by Gollum for Foodie Friday and also Kim at Quit Eating Out for Saturday Swap. There many participants at both of these blogging parties sharing some wonderful recipes so take a look at their blogs.