potato leek soup

Having grown up in the northeast, I know that it is perfectly normal to wear shorts out and about one day and need a parka the next. So after a weekend of warm weather I was not surprised to encounter a few flurries this morning while I walked my dog, Skyler. It was a subtle reminder to begin to put on gloves and a winter hat and make sure the ice scraper makes its way into the car.

To be honest, I am a bit nervous about this winter and the cold days ahead. After two years of living in the Bay Area I am worried that I have become accustomed to life where the weather is generally nice all of the time. Am I ready for the windchill, icy roads, brushing the car off, and the way my pant legs always seem to get wet and icky no matter how careful I am? Eek.

While I may not be jumping for joy over winter’s potential gloominess, there is one bright spot on the horizon: soup.

I am a soup fanatic and I’ll eat it anytime of the year, but there is something special about soup during the cold weather months. When the temperature drops my soup-making goes into high gear and I usually put together a big batch of soup over the weekend for nibbling throughout the week. Since soup holds up well and reheats quickly it is the perfect after-work snack to help take the chill out of the day.

This potato leek soup is incredibly easy to make and hits the spot as far as comfort food goes. With only a few ingredients and a straightforward technique, I can promise you that regardless of your kitchen skills your soup will taste better than anything that comes out of a can or a restaurant kitchen.

I pulled this recipe from One Potato Two Potato by Roy Finamore and Molly Stevens, a cookbook that offers endless potato possibilities. The authors credit this recipe to Chef Tom Colicchio who runs the Craft group of restaurants and also hosts Top Chef on Bravo. I liked Chef Colicchio’s technique of adding the liquid gradually (just like risotto) and it really transmitted a balanced broth/potato flavor the finished soup. The authors recommended leaving the soup chunky, but after tasting I decided that I really wanted the silky, smoothness that a puree offers - either way this soup is delicious.

Tom Colicchio’s Potato-Leek Soup (One Potato Two Potato)

(serves 4-6)

• 2 slices of bacon, diced
• 3-4 leeks, white and pale green parts thinly sliced
• sea salt
• fresh ground black pepper
• 3 cups chicken stock
• 2 pounds yukon gold potatoes, peeled and diced
• 2 tablespoons butter
• 1 bunch chives, minced (for garnish)
• extra-virgin olive oil (for garnish)

Place the diced bacon in a large pot and set over medium heat. When the bacon starts to brown (but is not quite crisp), add the leeks, a pinch of sea salt, and fresh ground black pepper. Cook the leeks for 8-10 minutes, until the leeks become golden.

Meanwhile, in a separate pot set over medium-high heat, bring the chicken stock up to a simmer.

When the leeks are ready, add the diced potatoes and cook until they begin to soften, about 5 minutes. Pour in about 1/2 cup of stock so it just covers the bottom of the pot. Bring the stock to a simmer, stir, and then add another 1/2 cup of stock. Repeat this process until you have added all of the stock.

Allow the soup to simmer until the potatoes are tender and can easily be crushed with a wooden spoon. When the potatoes are ready, stir in the butter and taste to adjust any seasonings. At this point you can serve the soup as is or puree it (using an immersion blender, regular blender, or food mill).

more potato & leek soup recipes:

Eggs on Sunday: Potato Leek Soup with Tarragon

Simply Recipes: Ham, Potato & Leek Soup

Garden of Eating: Potato Leek Soup with Fennel & Herbs

Cooking with Amy: Leek & Potato Soup

Tagged as: quick meals, soup