One the Menu – The Comfort of Simplicity

Potato and Leek Soup…

There’s something almost magical about a soup that requires just six ingredients yet delivers the kind of comfort that makes you want to curl up with a good book and ignore the outside world entirely. Potato and leek soup is that kind of alchemy –the culinary equivalent of a warm blanket on a chilly evening.

This isn’t a soup that demands your attention or tests your culinary prowess. It doesn’t require exotic ingredients from specialty markets or techniques that send you scrambling to YouTube tutorials. Instead, it asks for patience and the willingness to let simple ingredients become something greater than the sum of their parts.

The foundation of this soup is the relationship between leeks and butter–a classic pairing that forms the backbone of French kitchens for good reason. When you melt a full cup of butter in a large pot and add those sliced leeks (just the white and light green parts, please, as the dark green can be tough and bitter), something wonderful begins. Season them with salt and pepper, then let them cook and stir for about 15 minutes until they’re tender and sweet. This isn’t a step to rush. Those 15 minutes transform sharp, raw leeks into something silky and mild, creating a flavor base that will carry the entire soup.

The cornstarch might seem like an odd addition–many potato soups rely solely on the starch from the potatoes themselves for body. But stirring a tablespoon into a quart of chicken broth before adding it to the pot creates a luxurious texture that coats your spoon just right. Pour that mixture over your tender leeks, then add four peeled and diced Yukon Gold potatoes. Yukon Golds are ideal here; their buttery flavor and creamy texture when cooked make them perfect for soups. Bring everything to a boil, then settle in for the next phase.

Once you’ve stirred in a cup and a half of heavy cream (or more, if you’re feeling particularly indulgent), reduce the heat and let the soup simmer for about 30 minutes, until the potatoes are completely tender.

The beauty of this soup lies in its versatility. Some evenings, you might want it smooth and velvety–in which case, an immersion blender or a few pulses in a regular blender will transform it into liquid silk. Other times, leaving it chunky feels just right, with tender potato pieces and soft ribbons of leek in every spoonful. 

This recipe serves eight, which makes it perfect for feeding a crowd or for ensuring you have plenty of leftovers. Potato and leek soup actually improves after a day in the refrigerator, as the flavors meld and deepen. Reheat it gently, adding a splash of cream or broth if it’s thickened too much overnight.

Serve it with crusty bread for dunking, a simple green salad and maybe a glass of crisp white wine. Or don’t–this soup is substantial enough to stand alone as a complete meal, especially on those evenings when elaborate cooking feels like too much effort.

From start to finish, you’re looking at an hour and 15 minutes, most of which is hands-off simmering time. It’s the kind of recipe that lets you be in the kitchen without being chained to the stove, leaving you free to set the table, open that wine or simply stand there enjoying the fact that something so simple can be so thoroughly satisfying.

In our world of complicated recipes with ingredient lists that read like novellas, there’s something deeply reassuring about a soup that proves elegance doesn’t require complexity. Just butter, leeks, potatoes, cream and time. Sometimes, that’s all you need.• 

Potato and Leek Soup

Servings: 8 || Prep Time: 15 minutes || Cook Time: 1 hour 
Total Time: 1 hour 15 minutes

Ingredients

• 1 cup butter 
• 2 leeks, cleaned and sliced (use only the white and light green parts)
• Salt and pepper to taste
• 1 T cornstarch 
• 1 quart chicken broth
• 4 Yukon Gold potatoes, peeled and diced
• 1½ cups heavy cream, or to taste

Directions

Step 1: Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.

Step 2: In a large bowl, stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil.

Step 3: Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving. 

Article Written by:
Al Olson loves culinary arts, adult beverages and hiking in the North State wilderness. You may find him soaking up the scenery at one of our area’s many state or national parks or sitting in a barstool sipping a cold locally brewed craft beer.