How Did You Cook That

Potato Leek Soup

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In season October through May, but grown year round in California, this mellow vegetable reaches its peak in January. Leeks are closely related to onions, shallots, and scallions, most resembling the latter—though much larger, typically twelve inches in length and around two inches in diameter.

I usually find the best leeks for my recipes on Sundays at the local farmers market. When choosing leeks, look for firm, straight, dark green leaves and white (not yellow) necks.

Store them unwashed and untrimmed in the refrigerator. Leeks keep fresh in the refrigerator for between one and two weeks.

IMPORTANT NOTE: Leeks store an enormous amount of sand and grit between their tightly-nested layers. Leeks are buried in dirt and they grow in layers, so each new layer catches some dirt inside as it forms. Here’s how to clean leeks the easy way:

  1. Chop off the root of each leek with a sharp knife and discard. Use the tough greens tops to make stock later.
  2. Make a shallow slit, down the length of the leek, just through the outer layers and not cutting all the way through. 
  3. From the slit, peel away the fibrous, tough outer layers, until you reach the lighter, more tender ones inside.
  4. Chop off the super tough dark green tops. Set aside to make vegetable stock later or toss into the compost. Peel away the green as you go to reveal any light and tender, usable leeks that you can cook with.
  5. For this recipe we’re chopping the leeks, which can actually be done before washing them. Chop the white and light green parts crosswise into 1/4-inch thick slices and dump them into a bowl of cool water. Use your hands to agitate the leeks to rinse all the sand away. Pour out the sandy water and rinse again in cool water. Rinse and repeat as necessary until water in bowl is clear.

Pair a bowl of this creamy garden soup with a baby spinach salad, and a glass of Pinot Grigio.

Try reheating any leftover soup over the stove and toss in a bunch of fresh chopped broccoli florets during cooking. It’s a delicious way to shake up your leftovers routine.

Potato Leek Soup
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Potato Leek Soup

Creamy, one-pot potato leek soup. Quick and easy soup recipe, made with simple vegetarian ingredients.
Course Main Course, Soup
Cuisine Soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author How Did You Cook That
Cost $10

Ingredients

  • 2 pounds Yukon Gold or Russet potatoes diced into ½ inch pieces
  • 4 cups vegetable broth or chicken broth
  • 3 large leeks cleaned VERY well and chopped
  • 1 medium shallot thinly sliced
  • 2 Tbsp butter
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 1/2 cup cream, half and half or nut milk
  • ⅛ cup shredded parmesan cheese optional
  • ⅛ cup fresh parsley or green onions
  • Kosher salt & pepper to taste

Instructions

  • Heat butter in a large stock pot or dutch oven.
    Add the leeks and shallot and cook, covered, over medium heat for about 10 minutes, stirring occasionally, until leeks are soft and slightly golden and very fragrant.
  • Add the broth, diced potatoes and thyme and bring to a simmer. Add salt and pepper to taste. Reduce heat to low and simmer for about 20 minutes until potatoes are tender.
  • Spoon in batches into blender or food processor and blend until smooth. Returning in batches to stock pot.
  • Turn heat to low and stir in cream and parmesan cheese.
  • Top with parsley or a handful of scallions or chives.

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