As comfy as a pair of worn jeans, leek and potato soup is just as delicious. Particularly today, as the extreme freezing temperatures demand making and eating soup!
The typical leek and potato soup most Americans know is Vichyssoise, that cold and creamy version created – as legend has it – at the Ritz Carlton in New York, in the early 20th century. The version I present here is French family style, more of a potage than a soup really, as simple as dawn and just as wonderful. It’s a perfect week night warm-you-up, served with fresh bread and followed by a salad. If you want to dress this up, use chicken stock instead of water, and whisk in a dollop of creme fraiche just before serving. Or, do as I do and drizzle it with extra virgin olive oil. Then, decide which you like best.
What follows is the recipe and a trio of “how to” videos, so you can make this in a thrice.
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Preparing leeks for Washing
Washing leeks:
Dicing Leeks:
Dicing Potato:
