When M was a kinder and went to an after-school program, every once in a while she would come home beaming about the Leek & Potato soup that they made there. “It’s just better than yours, Mom.”
Huh! This is one of the first dishes my Mom taught me how to make by myself, and thirty years later I’m still quite proud of it. I’ve taken to making it with M&B. She still claims the one at school is better (I think they cut their veggies smaller than I do…), but manages to snarf massive quantities when we make it at home.
- 1 or 2 leeks, chopped
- 5 medium potatoes, diced
- 1 tbs Butter
- Onions, diced
- Chicken stock (can substitute veggie or beef depending on your tastes)
- Herbes de Provence
As always my ingredients are approximate — I generally go by what flavor I want & how hungry we are.
Sautée onions in butter in a heavy-bottomed pot (I LOVE my Le Creuset) until they are golden and translucent. Add leeks, and potatoes. Cover in chicken stock. Add Salt, pepper, herbs to taste. Let simmer until potatoes mash easily.
We like to blend the soup until it is almost smooth — it’s nice to leave a bit of bite in there for the mouth-feel. We use a Braun hand blender for this, way less mess than transferring the soup to a food processor or blender. This soup is also delicious cold (Vichiçoise!), or un-blended. I serve this with dark bread (Rye, Pumpernickel…) slathered in good butter.