I've never been one for New Year's resolutions. They always seem to revolve around the same cliché goals of eating healthier, shedding pounds, or saving money—none of which I've had much luck sticking to in the past. So, I've pretty much given up on them altogether. But for those of you with more determination, I've got good news: this Potato Leek Soup ticks all those boxes effortlessly.
Soup is a bit of a quirk for me. If it's on the menu, it's definitely the star of the show—not a prelude to the main event. And when it comes to soup, I'm all about the hearty stuff. I'm not interested in delicately sipping thin broth from a bowl. If I wanted to do that, I'd fetch a dog collar and start lapping up liquid from a dish on the floor. Pass. (Well, at least not when it's time for dinner.)
Let's talk savings. For those watching their wallet, whipping up a big batch of this soup will likely only set you back a couple of bucks. Plus, since leeks and potatoes are staples in my CSA box, soup-making has become a weekly winter ritual. If time is of the essence, fear not. It takes me less than 30 minutes to get all the ingredients ready for this recipe. And here's a little bonus: I usually have a stash of it in my freezer for those chilly days when I need a quick warm-up. After all, collars aren't exactly effective against the cold.
If your potato knowledge begins and ends with those dusty sacks at the supermarket, you're missing out. There's a whole universe of delicious spuds waiting for you at your local market. Since moving to France, where potatoes are practically worshipped for their unique flavors and qualities, I've become a regular at the potato stand, seeking advice from the resident potato expert who boasts an impressive selection of at least ten varieties.
For this soup, I opted for Monalisa potatoes, prized for their soft flesh that cooks up beautifully. You don't have to splurge on fancy fingerlings; good old regular-sized potatoes work just fine. And considering how budget-friendly this soup already is, treating yourself to quality potatoes is a guilt-free indulgence in today's world.
Setting aside any resolution to rein in my oversharing tendencies, let's focus on the other two common goals: shedding pounds and improving eating habits. This soup is a perfect ally on both fronts. With just a hint of butter or oil, and packed with nutrient-rich potatoes loaded with vitamins A and C, it's a wholesome choice. Plus, it's incredibly versatile—it can easily be made dairy-free and vegan, and it's both gluten- and cruelty-free.
If you're anything like me, resolutions tend to fall by the wayside pretty quickly. I have a weakness for salt, especially the exquisite fleur de sel de Guérande, and I enjoy enhancing my soup with a sprinkle of garlic-ginger salt gifted to me by a salt artisan. And let's be honest, who can resist tossing in a few savory cubes of smoky bacon or dolloping some crème fraîche atop the bowl, garnished with winter greens? I get it, resolutions and rules are meant to be followed, but here in France, we're not too strict about those things. Unless, of course, you enjoy a bit of self-flagellation. To each their own, whether it's in life or in soup.
Potato Leek Soup INGREDIENT :
Here's an alternative version of the recipe:
Not typically a fan of white pepper, but Penja white pepper has won me over with its spicy kick, far from the usual musty taste of other varieties. It pairs beautifully with soups crafted from hearty tubers and root vegetables. Granted, it's a bit of a splurge, but fear not if you're without it; a dash of red pepper can offer a subtle hint of warmth. And while black pepper works in a pinch, I prefer to freshly grind it over each individual bowl.
Now, some might ponder the choice between chicken or vegetable stock. Personally, I find water does the job just fine. But hey, feel free to experiment!
For those unacquainted with leeks, I've got you covered with a handy guide on how to prep them. Now, onto the main event:
Creamy Leek and Potato Soup
Ingredients:
- - 2-3 tablespoons of butter or olive oil
- - 4 leeks, washed and sliced
- - Salt, to taste
- - 1 teaspoon of chopped fresh thyme (optional)
- - 1/4 teaspoon of chili powder
- - 6 cups (1.5L) of water
- - 1 1/4 pounds (600g) of potatoes, peeled and cubed
- - 2 bay leaves
- - 1/2 teaspoon of freshly ground white pepper
Instructions:
1. In a sizable pot or Dutch oven, warm up the butter or olive oil over medium heat.
2. Toss in the sliced leeks and season with a pinch of salt. Cook them down for about 5-7 minutes until they're wonderfully soft and wilted.
3. If you fancy a bit of extra flavor, sprinkle in the thyme and chili powder, stirring for another 30 seconds to let those flavors mingle.
4. Pour in the water, add the potatoes and bay leaves, then cover and let it simmer until the potatoes are fork-tender. This might take anywhere from 15 to 30 minutes depending on the potatoes.
5. Fish out those bay leaves and give the soup a good whirl with an immersion blender until smooth. If you're using a regular blender, be cautious not to overfill it and secure the lid tightly. Better safe than sorry!
6. Adjust the consistency by adding a touch more water if needed.
7. Serve piping hot and savor every spoonful of this comforting creation!
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