Potato Leek Soup

Ingredients:

Ludovic Lefebvre doesn’t automatically reach for the chicken stock when making this velvety leek soup. Water is optimal for clean, vegetable-focused taste; stock adds its own poultry-rich flavor, color and richness. Serves 4.

Ingredients

  • 3 cups thinly sliced leeks, white and light green parts only
  • 5 cups diced French fingerling potatoes
  • 6 or 7 cups water or chicken stock
  • Kosher salt
  • 1/2 cup heavy cream or crème fraîche

In a large saucepan, combine the leeks and potatoes with 6 cups of the water. Bring to a boil, season with salt and simmer over moderately low heat, partially covered, until the potatoes are tender, 20 to 30 minutes. In a blender, puree the soup in batches until very smooth. Return it to the pan and, if needed, add up to 1 cup of water to loosen. Add the cream and season with salt. Warm over moderate heat until heated through. Ladle into bowls and serve. Add chives and parsley for garnish.

robin hollandComment