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Leek and Potato Soup

This recipe is from Alice Waters, The Art of Simple Food. This recipe is certainly very simple.

Makes 2 Quarts, 4 to 6 servings.

Trim off the root end and tough upper greens from:

2 lbs leeks

cut the trimmed leeks in half lengthwise and slice thin. Rinse in a bowl of cold water. Lift the leeks out of the cold water to drain. 

Melt over medium heat in a heavy bottomed pot:

3 tablespoons butter

Add the leeks along with:

2 thyme sprigs, 1 Bay Leaf, and salt

Cook until soft, about 10 minutes.

Add:

1 lb of yellow potatoes, peeled, halved or quartered, and sliced

Cook the potatoes for 4 minutes, then add:

6 cups water (or broth for a heartier soup)

Bring to a boil and turn down to a simmer.  Cook until the vegetables are tender, but not falling apart, about 30 minutes.  When done, *stir in:

1/3 cup creme fraice or heavy cream

Do not boil once the cream is added. Check the seasoning and adjust to taste. Remove the bay leaf and thyme before serving

*you can also remove the thyme and bay leaf and puree before adding the cream

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