I love a good potato-leek soup, in fact my mom served one as a first course to our Thanksgiving meal last Thursday. Mom uses almost equal amounts of potatoes and leeks, where Dorie's recipe is 3:1 in favor of leeks. So I was curious how this soup would turn out.
This soup was really easy and pretty quick to put together, which seems to be the recurring theme with Dorie's dishes. Maybe it is just the recipes we've chosen for these two months, considering how busy this time of year is, or maybe all of the book is quick and easy. Which would be awesome, but once in awhile I might like a challenging 7-page recipe a la Rose's Heavenly Cakes, but I may be shooting myself in the foot for saying that. I am terrified of dealing with live lobsters, and I think there's a recipe or two where that will be necessary. Quick and easy--that's fine. Just fine.
Back to the recipe. One onion and a few cloves of garlic are softened in butter, then everything else is added and brought to a boil. "Everything else" includes the leeks and potato, fresh thyme, chicken stock and milk. I thought the fresh thyme was a nice touch. All this is simmered for about 20 minutes and then you've got some choices ahead of you.
You can leave the soup chunky or puree it to whatever degree suits your fancy, then you can serve it hot or chill it, which brings it closer to Vichyssoise. Considering I was just finishing a cold and was really hungry to boot, I pureed just enough for one bowl and slurped up my soup.
Mmmm. Quick and easy is wonderful!
I'm looking forward to trying this recipe. I've seen other variations of leek and potato soup and am curious as to how this one will hold up. How does this recipe compare to your mother's 1:1 version?
ReplyDeleteLove the bowl! I started with what I thought would be the easiest recipe this month (the cocktail nuts), but this one looks equally as simple.
ReplyDeleteIt sounds delicious, too.
OMG. OMG. Why didn't I just wait and read your posting BEFORE slicing the leeks the wrong way??? Your photo of them was like a BOOYAH - this is what they are supposed to look like! You rock sister!
ReplyDeleteOhhh this one is on my list for this weekend... we are having a cold front here in florida, which means soup.
ReplyDeleteI'm glad to hear that this soup was slurp-worthy. Now I can't wait to try it. And the live lobsters will be fun! ;)
ReplyDeleteyummychunklet, this one was good, but i missed the extra potato. next time i'll add one more!
ReplyDeleteonewetfoot, i bought all the ingredients for the nuts, too, just in case i got excited. i might make them today!
allison, lol but your soup looks great!
monica, mmm, this is perfect for the cold days!
kimberly, when we get to live lobsters, will you come over and kill them for me?
I am not complaining about the simplicity of the recipes for December. January? I can tackle the lobster!
ReplyDeleteI also did the soup and loved it. Pureed, of course, to fool the middle child who does not like the onions. She was thanking me hundred times:)
I love potato-leek soup and this one was easy and tasty. Why not?
And I always cut my leeks just like you - in half lengthwise, and then in semi-circles. They are sandy little buggers!
Your soup looks so good. I especially love that first photo ... that bowl looks great with the soup.
ReplyDeleteLooks delicious!!!!
ReplyDeleteMmmm, mmmm, good! (Oh wait, that's Campbell's soup and I'm know your soup was much better than Campbell's)!
ReplyDeleteI am going to make this this week and I hope mine comes out as good as yours! I hope it helped you get over your cold. Nothing feels better when you are sick than a nice warm, homemade bowl of soup.
ReplyDeleteLoved the photos and the can't wait to try this myself. Looks amazing and I am SO ready at this time of year for a nice soup. Kudos !
ReplyDeleteI made this yesterday and had a little taste (a spoonful). It is good. I love your bowl! It definitely dressed up the soup.
ReplyDeleteThe caramel filling looks out of this world! I love how it's running down the cookies!
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