This is one of the most satisfying soups, made from two of the most humble ingredients! It is delicious served cold in the summer - and then it is called Vichysoisse.
As published in Jill's Favourites, ©2024
There are no real rules to making soup... and you don't really need a recipe. What could be simpler than leeks, potatoes, some stock, and milk for ingredients? And with a little creativity, it can be different each time.
- If you want it richer, consider adding a splash of cream.
- Serve it cold, and you can tell your guests they are having vichyssoise.
- Have it warm, and it's a rich and filling meal that's comforting on cold winter days.
- Leave it a bit chunky and add protein with some diced Kielbasa sausage.
- Add a bit of celery root into the mix, too.
Leeks have a long and interesting history. Legend has it that in 640 AD, Welsh soldiers wore pieces of leek in their helmets during battle to distinguish themselves from their enemies, and the ancient Romans considered it a superior vegetable. A word of caution when working with leeks, though: they can be full of sand—so it's important to clean them well before using.
As for the type of potato to use—just about any kind will work, but I do prefer Yukon Golds, which were developed in Guelph in the 1960s and brought to market in the '80s. I came across a farmer near Brantford in the late '80s who was handing out samples at the end of his driveway. He gave me a dish with a chunk of warm potato and a dollop of butter. The first bite was heavenly and I'll never forget that experience.
Recipe
Trim off the coarse green portion of the leeks and freeze to make soup stock later.
Cut leeks in half lengthwise, leaving the bulb end intact and clean well under running water. Shake off excess moisture and slice the leeks thinly, discarding the root end when you get to it.
In a stock pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently about 4 to 5 minutes until soft.
Add the potatoes and stock (or water). Bring to a boil. Reduce heat to a simmer and cook about 30 minutes or until the potatoes are very soft.
Add the milk (or cream) and return to a bare simmer. Puree the soup with an immersion blender. If the soup is too thick, add more milk or cream.
Season with salt and white pepper to taste
Garnish with finely chopped chives, chopped crispy bacon, pancetta, or shredded duck confit.
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Ingredients
Directions
Trim off the coarse green portion of the leeks and freeze to make soup stock later.
Cut leeks in half lengthwise, leaving the bulb end intact and clean well under running water. Shake off excess moisture and slice the leeks thinly, discarding the root end when you get to it.
In a stock pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently about 4 to 5 minutes until soft.
Add the potatoes and stock (or water). Bring to a boil. Reduce heat to a simmer and cook about 30 minutes or until the potatoes are very soft.
Add the milk (or cream) and return to a bare simmer. Puree the soup with an immersion blender. If the soup is too thick, add more milk or cream.
Season with salt and white pepper to taste
Garnish with finely chopped chives, chopped crispy bacon, pancetta, or shredded duck confit.
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