Creamy potatoes and leeks on a blustery day. Who is better than me?
It’s getting to be that time of year…no, I’m not talking about the holidays. I’m talking about soup weather! You’ve listened to me wax on about potatoes before but have you heard about my other love, leeks? Let’s face it, onions and shallots and garlic make everything better. They flavor soups, salads, main dishes, just about everything. But how often do you add leeks? There seems to be a special place for leeks in potato soup. They’re mild but flavorful and add depth to this creamy and simple soup. I really need to start adding them to my stir fry dishes and salads. They’re just that good!
1 pound yukon gold potatoes (4 C)
3-4 leeks, thinly sliced (4 C)
6 C vegetable stock
2 TBs butter
3 TBs dry white wine
salt and pepper to flavor
Prepare the stock. If using homemade, begin to warm it up in a separate pot. If using vegetable cubes, boil the six cups of water first and add once boiling. (Note: Be mindful of the sodium content. Try to find low or no sodium cubes/stock to allow you to monitor the salt!) Cover and set aside.
Using a mandoline, slice the leeks thinly. Set them aside in a colander and rinse well to remove any loose dirt. (Note: I love to use a mandoline because it works quickly and can precisely cut vegetables. But a sharp knife can do the same!)
Add the butter to a large pot and turn to medium heat. Add the leeks and sauté for about ten minutes until they cook down. Set aside about half a cup for garnish.
While the leeks are cooking, slice the potatoes. Again, a mandoline will make precise cuts but a sharp knife is fine here. Smaller slices are better here to be able to crush the potatoes once cooked. The soup is rustic so nothing needs to be perfect!
Once the leeks have cooked down, add the potatoes, wine and the stock and cover. It should simmer about 45 minutes. This is the type of dish you could make every week, it’s just that simple.
Using a potato masher or large spoon, liberally mash the potatoes. I prefer it with a chunky texture but continue to your liking. Some people may like the addition of cream here but the potatoes make this a creamy enough! Ladle into your favorite bowl and add a bit of the sautéed leek on top. If you’re lucky, you might have made some fresh brown bread while it was simmering away…