February 3, 2011
I have a slight obsession with leeks. Ever since I bought one when making chicken stock for an ex, I’ve wanted to buy a big ole bunch and cook with them. However, at the start of this obsession, they were $2 a stalk (I remember the local Ralphs only carried organic ones, which is why they were so freaking expensive) and they definitely were not as pretty as the ones you find at the farmer’s market in the fall. So, when I discovered cheap leeks, I went insane – Leek tarts! Leeks in frittatas and quiches! The possibilities were endless!
My first leek recipe ended up being a simple, easy-to-make potato and leek soup. It uses no cream and very little butter so it’s nice and light and healthy. However, be sure to use fresh leeks and salt and pepper liberally or else you might find the soup to be slightly bland. Also, if you’re feeling extra leek-y (as I typically do), double the number leeks for twice the flavor!
Potato and Leek Soup
Modified from: Gourmet, March 1992
* the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
* 1 tablespoon unsalted butter
* 2 1/2 chicken broth
* 1 pound boiling, potatoes
* 2 tablespoons minced fresh parsley leaves
In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the broth and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the purée into the remaining soup with the parsley, and season the soup with salt and pepper.
Yield: About 4 cups, serving 2 generously.