+
0 (0)

Soups

French leek and potato soup

French leek and potato soup
Mel Melcon / Los Angeles Times

My kitchen is definitely the kitchen of a working food professional — but it’s not a kitchen filled with the latest expensive gadgets. There are plenty of gadgets and tools, mind you, but among my most treasured are workhorse items ... Read more

Total time: About 1 hour | Serves 4 to 6
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 large leeks, white and light green parts only, cleaned and thinly sliced
  • Salt
  • 2 garlic cloves, minced
  • 1 ½ pounds russet potatoes, peeled and diced
  • 1 ½ quarts water
  • 1 bay leaf
  • Freshly ground pepper
  • ¼ cup heavy cream or crème fraiche
  • 2 to 3 tablespoons chopped fresh parsley or chives, for garnish

Step 1In a heavy soup pot, heat the oil over medium heat. Add the onion, and cook, stirring, until it is softened, 4 to 6 minutes, and stir in the leeks. Add a generous pinch of salt and continue to cook, stirring, until the leeks are beginning to soften, about 3 minutes, careful that the vegetables do not brown. Stir in the garlic and cook until fragrant, about 30 seconds.

Step 2Add the potatoes, water, bay leaf, and about 2 teaspoons salt, then bring to a boil, reduce the heat and gently simmer, covered, until the vegetables are very soft, about 30 minutes.

Step 3Fit a food mill with the medium blade. Remove the bay leaf and purée the soup into a second pot (run the soup again through the fine blade for a finer texture, if desired). Heat the soup through, stirring to amalgamate. Taste and adjust the seasoning if desired. Add a generous amount of pepper. Whisk in the cream, taste once more, and serve, garnishing each bowl with a generous sprinkling of parsley or chives.

Variations

To vary the soup, add ½ pound sliced carrots along with the potatoes while cooking, or add 1 cup (tightly packed) watercress leaves and tender stems to the soup 5 minutes before the end of cooking.


HAVE YOU TRIED


Farro salad with cauliflower and avocado cream
Farro salad with cauliflower and avocado cream

Shio koji tuna poke
Shio koji tuna poke

Farro salad
Farro salad

Vanilla fried shrimp with vanilla honey mustard
Vanilla fried shrimp with vanilla honey mustard

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

Rustic vegetable soup with rye croutons and parsley-savory 'pistou'
Pea soup with shrimp balls
Pozole Estilo Jalisco (Jalisco-style pozole)
Ratatouille Soup