Something in the air today said "Potato Leek Soup." Never one to disobey the air, I grabbed the handful of recipe ideas and notes I'd collected over the years, and set out to make a damn good pot of soup. A few hours later – and with almost no false starts or mishaps – I'd crafted this final recipe. I hope you enjoy it as much as I did.
4 Large Leeks
3 Tbsp. Butter
4 - 4½ Cups Chicken Broth (less broth makes a thicker soup)
1 ½ Cup Heavy Cream
2 Tbsp. Celery
2 Tbsp. Shallots
2-3 Garlic Cloves
¼ - ½ Tsp. Salt (to taste)
Pinch of Freshly Ground Pepper (to taste)
Dash of Marjoram
Chives and Parsley to Garnish
Separate and thoroughly clean the leeks – remember that leeks grow in sandy soil, and have lots of layers to hide bits of dirt. For the best results, cut the leeks in half lengthwise before rinsing, then rinse each layer separately. Now, chop off the dark green ends – although it's safe to use the entire leek, the best flavor/texture comes from the white and palest green parts. Chop the leeks into ¼ to ½ inch pieces and set them aside.
Peel the potatoes, then wash them in cold water to remove excess starch. Chop them into 1 to 1 ½ inch pieces, making sure to remove any bad spots/blight. (If you're doing all the chopping in advance, you can let the cut potatoes soak in a bowl of cold water, then simply rinse them before adding them to the soup. This will keep them white, and like the initial rinsing, will remove extra starch – which doesn't do anything to improve the flavor of the soup.)
Chop the celery into ¼ inch pieces (or smaller) – for the best flavor take the two tablespoons from about two thirds up the stalk.
Melt the butter in a large pot, then add the salt, pepper, garlic, and leeks. Gently sauté the leeks until they start to turn shiny and clear. Remember to stir often or constantly when sautéing, and don't let the leeks start to brown – brown leeks will give the soup a burnt flavor. Once the leeks are cooked, add the chicken broth, potatoes, celery, and shallots. Bring the mixture to a boil, then cover, and simmer until the potatoes are tender. (Check the potatoes with a fork – if they're soft enough to make mashed potatoes, they're soft enough for the soup.) Reduce the heat to low, then scoop approximately half the soup – focusing on the potatoes, more than the leeks – into a blender, and beat until smooth. (If you use an immersion blender, target the potatoes, and try not to liquefy the leeks.) Return the blended soup to the pot, then fold in the cream and marjoram. Stir until the soup is uniform in texture and color, then remove from heat. Serve immediately with a sprinkle of parsley and chopped chives. For a spicier garnish, top your bowl with a turn of cracked black pepper, or a light dusting of cayenne.
Makes about 4 1/2 (yummy) quarts.
The Recipe
3 Large Potatoes4 Large Leeks
3 Tbsp. Butter
4 - 4½ Cups Chicken Broth (less broth makes a thicker soup)
1 ½ Cup Heavy Cream
2 Tbsp. Celery
2 Tbsp. Shallots
2-3 Garlic Cloves
¼ - ½ Tsp. Salt (to taste)
Pinch of Freshly Ground Pepper (to taste)
Dash of Marjoram
Chives and Parsley to Garnish
Separate and thoroughly clean the leeks – remember that leeks grow in sandy soil, and have lots of layers to hide bits of dirt. For the best results, cut the leeks in half lengthwise before rinsing, then rinse each layer separately. Now, chop off the dark green ends – although it's safe to use the entire leek, the best flavor/texture comes from the white and palest green parts. Chop the leeks into ¼ to ½ inch pieces and set them aside.
Peel the potatoes, then wash them in cold water to remove excess starch. Chop them into 1 to 1 ½ inch pieces, making sure to remove any bad spots/blight. (If you're doing all the chopping in advance, you can let the cut potatoes soak in a bowl of cold water, then simply rinse them before adding them to the soup. This will keep them white, and like the initial rinsing, will remove extra starch – which doesn't do anything to improve the flavor of the soup.)
Chop the celery into ¼ inch pieces (or smaller) – for the best flavor take the two tablespoons from about two thirds up the stalk.
Melt the butter in a large pot, then add the salt, pepper, garlic, and leeks. Gently sauté the leeks until they start to turn shiny and clear. Remember to stir often or constantly when sautéing, and don't let the leeks start to brown – brown leeks will give the soup a burnt flavor. Once the leeks are cooked, add the chicken broth, potatoes, celery, and shallots. Bring the mixture to a boil, then cover, and simmer until the potatoes are tender. (Check the potatoes with a fork – if they're soft enough to make mashed potatoes, they're soft enough for the soup.) Reduce the heat to low, then scoop approximately half the soup – focusing on the potatoes, more than the leeks – into a blender, and beat until smooth. (If you use an immersion blender, target the potatoes, and try not to liquefy the leeks.) Return the blended soup to the pot, then fold in the cream and marjoram. Stir until the soup is uniform in texture and color, then remove from heat. Serve immediately with a sprinkle of parsley and chopped chives. For a spicier garnish, top your bowl with a turn of cracked black pepper, or a light dusting of cayenne.
Makes about 4 1/2 (yummy) quarts.
