This recipe from "The Microbrew Lover’s Cookbook" is a classic. If you make it with vegetable stock, you have one more thing that the vegetarians at the table can enjoy.
Leek and Potato Soup
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
- 4 large leeks (about 2 1/2 pounds)
- 3 tablespoons butter
- 3 pounds russet potatoes (4 large bakers) Heaping teaspoon kosher salt, or to taste
- 2 cups milk
- Unsalted poultry or vegetable stock or additional milk
- Freshly ground white pepper
- Snipped chives, for garnish
- Slice the white and pale green parts of the leeks (everything that is closer to white or yellow than green) crosswise and place in a bowl of water.
- Pull apart the rings and swirl to remove any dirt.
- Lift the leeks out of the water and drain in a colander.
- Use the same water to wash the heavy green tops; save these for poultry or vegetable stock.
- Melt the butter in a soup pot over medium-low heat.
- Add the leeks and cook, stirring occasionally, until wilted.
- Meanwhile, peel the potatoes and cut into 1-inch cubes.
- Add the potatoes to the pot with water to cover.
- Add the salt, bring just to a boil, and simmer over low heat until the potatoes and leeks are both tender.
- Remove from the heat and let cool.
- Purée the soup in a blender in batches, then strain through a coarse sieve; or better still, put the soup through the medium disk of a food mill, which purées and strains in one action. The soup base can be made to this point up to 2 days ahead of time and refrigerated.
- Combine the soup base and milk, and add stock or more milk as needed to bring the volume up to 3 quarts.
- Season to taste with salt and pepper and reheat over moderate heat, stirring frequently; do not let the soup boil after adding the milk.
- Correct the seasoning and serve garnished with chives.
Yield: Serves 8-12.