It’s Sunday night again and to fulfill that comfort need I’ve already mentioned, it’s soup again. This time? Potato Leek. A classic French soup, this is super easy, very comforting and easy to dress up. Hot, it is what it is, but cold with some chilled cream added, you can call it Vichysoisse.
Our farm has been sending beautiful gold potatoes and leeks every other week, The leeks will last a while in the fridge so they tend to stick around for awhile as do the potatoes since they are fine in the pantry for a couple of weeks. So it’s a natural combination that I usually make at least once during this season. When I’m really feeling indulgent, I make a Potato Leek Gratin, but tonight, with the December indulgences taking a toll on my jeans, I decided to go lowfat with the soup instead.
The other reason I decided on soup instead of any of the other multitudes of potato recipes is that although the potatoes are very tasty, they have some green tint to them which means they’ve been exposed to sunlight and contain a toxic substance called solanine. While an adult would have to eat 2 kilos (4.5 lbs) of potatoes to truly feel the effects, a toxin is a toxin so I decided to not risk it with my family. The only way to get rid of this is to peel them beyond the green part. So at this point I could have made mashed potatoes, but then that requires something on top and I didn’t have the fortitude to make a full dinner at the end of the weekend.
You’ll notice there is no cream in this, just a touch of butter, then we top it with a bit of drained yogurt and snipped chives. Shredded cheddar and bacon would add a little more substance or if you are feeling a little extravagant a little shredded smoked salmon.
CWYG List Items – potatoes (could already be in your pantry), chicken stock (Better than Bouillon), garlic, salt and pepper, yogurt
Veggie Box Items –potatoes, leeks
To Buy Items – nothing…if no leeks, just use extra onions.
Potato Leek Soup
2 tbsp butter
1 tbsp olive oil
2 large leeks, sliced and rinsed well
1 cup chopped onion (1/2 of a large)
3 cloves of garlic
2 lbs potatoes, peeled and quartered
6 cups of chicken stock
Kosher salt and pepper to taste
Yogurt or sour cream and chives for garnish
In a large saucepan, heat butter and olive oil til butter just melts. Add leeks and onions. Saute until softened but not browning. Add the garlic and potatoes. Cover with chicken stock. Bring to a boil, cover and reduce to a simmer until the potatoes are falling apart and thickening the stock. At this point you can serve it as is and call it rustic. But the more traditional way is to puree it with a hand blender or by actually transferring it to a blender (a bit at a time and with a towel covering instead of the lid for safety’s sake.)
Serve topped with yogurt and chives.