This week for French Fridays with Dorie, I made Leek and Potato Soup. This soup is simple, delicious, versatile, and comforting. It’s easy to throw together — once you chop some onions, garlic, leeks, and a potato, all you have to do is put it all together. There are quite a few variations suggested in the recipe, and you could easily come up with many more, making this a great recipe to have in your repertoire, as the possibilities are endless.
This soup is perfect for wintry weather days, but it can also be served cold in the spring or summer. And it can be served chunky, smooth, or somewhere in between. If you can’t find a variation of this soup that you like, you don’t like soup.
To assemble the soup, I began by cooking onion, shallots (my addition), and garlic in butter over low heat. I added leeks, potato, thyme, sage, chicken broth, and milk, and seasoned with salt and white pepper.
I brought the soup to a boil, lowered the heat, covered the pan partway, and simmered the soup for 40 minutes, until the vegetables were soft. I decided to purée the soup in the pot with my immersion blender. I left a few chunks in it, but for the most part, it was smooth.
After ladling the soup into a bowl, I topped it with freshly ground black pepper and white truffle oil and served it with Irish brown bread made with Irish wholemeal flour from King Arthur Flour.
This soup is easy enough to make on a busy weeknight, versatile enough that you can probably make it with ingredients you have on hand, and so delicious that you will want to make it again and again.