Step-by-Step Recipe: Potato Leek Soup

Lately I've been craving food with the taste of spring. But because it's been unseasonably chilly, I've been looking for recipes that have spring ingredients but are still hearty enough for cold days. I made this potato leek soup from my Everyday Food cookbook for the first time a couple of years ago, and my husband and I both really liked it.  Then I promptly forgot about the recipe until recently.  It's really easy to make and has simple ingredients, yet tastes somehow more complex than you'd expect.  It can be eaten hot or cold, though why you'd ever want to eat cold potato soup, I don't know.

Tips: the recipe says to puree the soup in a blender, but because my food processor was more easily accessible, I used that instead--the puree was not as smooth (which you can tell from the pictures). You could also try an immersion blender if you've got one; I've not had the best luck with mine, though.  Also, if you can't find fresh chives (my grocery store was out), you can use dried, just use half as much. 

Recipe and pictures below the cut!

First, assemble the ingredients.

The leeks need to be sliced and then cleaned thoroughly to remove the grit.  If you're not familiar with leeks, they're really wonderful and delicious. First, cut off the dark green ends and trim off the root end.  Then slice in half lengthwise.

Then slice into half moon shapes.

Place the leeks in a colander and rinse thoroughly with cool water.

Then put the leeks, diced potato, broth, and water into a large saucepan. Season with salt. Bring to a boil and then reduce heat to a simmer.  Cook until potatoes and leeks are tender, 20-25 minutes.

Then puree the soup in batches. (Sorry--no photos; I was too busy trying not to make a mess or burn myself.)  Then stir in cream.  Adjust the seasoning as needed and serve, garnished with the chives.  (Technically the recipe calls for the soup to be served chilled, but I like it hot.)

Potato Leek Soup, recipe from Everyday Food cookbook (2007)
Serves: 4 (6-8 if served as an appetizer). Time: 45 minutes.

Ingredients

• 6 medium leeks, (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 1 (8 ounces) baking potato, peeled and diced
• Coarse salt
• 3/4 cup heavy cream
• 1/2 cup snipped fresh chives (or 2 Tbsp dried)

Directions

1. In a large saucepan, combine leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low, and simmer until vegetables are very tender, 20 to 25 minutes.
2. Working in batches, puree soup in blender, transferring it to a clean bowl as you work. (To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Stir cream into pureed soup, and season with salt.
3. If served chilled, cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. If serving hot, garnish with chives and serve immediately.