Basic Leek and Potato Soup

Basic Leek and Potato Soup

Julia’s and Jacque Pepin

Note: I always add fresh thyme and garlic when I make this soup. Serve hot or cold.

Julia’s

2 Tablespoons butter
3 cups sliced leeks, white and palest green, trimmed and rinsed.
1 ½ cups slicked onions about 6 ounces or 2 medium.
2 tablespoons flour
6 cups water
4 cups peeled diced potatoes, preferably russets, cut into 2 inch chunks about 1 1 /2
pounds
1 ½ teaspoon of salt or to taste
½ tsp fresh ground white pepper or to taste

Melt butter in the saucepan over moderate heat. Stir in the leek and onion pieces to coat
with butter, cover the pan and reduce the heat. Cook slowly , stirring occasionally, for 10
to 15 minutes, until the vegetables are very soft but not coloured. Uncover, sprinkle on
the flour, stir to distribute it well and cook for 2 minutes over moderate heat. Remove
from heat and let cool for a moment.

Then, stirring continually, gradually pour in 1 ½ cups of the water and bring to a simmer.
When the liquid is smooth and starts to thicken, stir in the rest of the water, then add the
potatoes and season with salt and pepper. Quickly heat the soup to a gentle boil, cover
the pan, and lower the heat . Simmer for about 20 minutes until the potatoes are tender.

Correct seasonings.

To serve, mash, blend or puree the soup to the desired consistency and adjust the seasonings. Garnish or vary the soup with additional ingredients. To make Vichyssoise: finely purée the soup base through a food mill or other appliance, then chill thoroughly. Before serving, stir in ½ to 1 cup heavy cream or a mixture of cream and milk, and a tablespoon or two of chopped fresh chives and adjust the seasonings. Sprinkle more chives over each serving.

Jacques Version:

2 tablespoons canola or corn oil
4 cups sliced leeks, trimmed and rinsed
1 ½ cups sliced onion, 1 inch pieces
6 cups hot chicken broth, homemade or low sodium canned broth
4 cups peeled, diced potatoes, 2 inch chunks
Salt to taste
½ teaspoon freshly ground black pepper

Heat the oil in the saucepan, stir in the leek and onion pieces and sauté for 5 minutes,
over moderate heat to soften. Add the chicken stock and potato chunks, and season with salt to taste and the pepper.

Bring the soup to a boil over high heat, cover the pan, and adjust the heat to maintain a
gentle boil. Cook for about 20 minutes, until the potatoes are tender.

Mash, blend or puree to the desired consistency and adjust the seasonings. Serve the soup right away or set aside until serving time. To make Vichyssoise: Puree the soup base through a food mill or other appliance then chill thoroughly. Before serving stir in ½ cup to 1 cup heavy cream or a mixture of cream and milk, and a tablespoon or two of chives. Adjust the seasoning. Sprinkle more chopped chives over each serving.