This modern take on a classic French potato leek soup makes great use of vegetables available locally (or at least nationally) in the dead of winter. The recipe is faster and lighter than traditional potato leek soup--you won't miss the fat or the extra time!
Note: Make sure to fully clean the leeks before using to avoid a gritty soup.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 4 Tbsp. butter
- 2 onions, chopped
- 2 leeks, chopped
- 1 tsp. salt, plus more to taste
- 3 garlic cloves, chopped
- 2 Russett potatoes (about 2 lbs. total), peeled and chopped
- 4 cups chicken or vegetable broth
- 2 cups low-fat milk
- Freshly ground white or black pepper to taste
Preparation:
- Melt butter in a large pot over medium-low heat. Add onions, leeks, and salt. Cook, stirring occasionally, until mixture is a bit creamy looking, about 10 minutes (adjust heat so mixture cooks but doesn't start to brown).
- Add garlic and cook, stirring, until fragrant, about 1 minute. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook until potatoes are very tender to the bite, about 20 minutes.
- Purée soup with a hand-held blender until very smooth. Or, whirl in batches in a blender or food processor (cover blender with a kitchen towel to avoid potential burns). For an ultra-smooth soup, strain through a fine-mesh sieve, if you like.
- Add milk and gently heat, but do not boil. Season to taste with salt and pepper. Serve hot.
Makes about 10 cups soup (8 servings).
