Wednesday, December 10, 2008

44. Rustic Potato-Leek Soup

Date Cooked: November 28, 2008
Page: 52
Rating: B+

I’m going to start by saying I am not a huge fan of soups. I don’t dislike them. I just don’t really find myself craving them or feeling satisfied after eating them. I may really love the soup but rarely will I take a second helping. So this recipe was a bit odd for me. I really wanted to try it. It mostly had to do with leeks. I have never had leeks before (this could be a lie because it is possible they were in some dish I had eaten before that I didn’t know leeks were in) and I really wanted to try them. I figured this soup was a good choice for trying leeks and I am very behind in the soup chapter of the book.

The recipe was extremely easy. Pretty much simmer leeks and potatoes in chicken stock until ready. I have made much more difficult soups before (including gumbo and corn chowder from the book) so this was really simple, even for me. To begin though I had to wash and chop leeks. Since this was my first time handling leeks I wasn’t sure exactly the best method to do this. I chopped the leeks up to the recommended size and then threw the whole batch into a large bowl… and then moved them to a larger bowl once I realized that when they begin to separate they take up even more space. I rinsed them well and then carefully removed the leeks from the top leaving the sediment on the bottom of the bowl. I performed this twice to be sure they were clean.

The leeks then get sautéed to make them nice and tender and the recipe specifically states not to brown them. As much as I am learning I still struggle at times with simple timing and gauging of food cooking times. These leeks began to brown. I threw in some flour to coat the leeks before slowly stirring in the chicken stock. The potatoes and a bay leaf were added last and the whole pot was brought to a boil before being simmered for a few minutes. Once done it was left covered to stand before being served.

It’s hard to write about such a simple dish.

Rating: B+. As far as soups go it was very good. This was simple comfort food for a cold day. The leeks were nice and I can definitely say that I will use this vegetable again in future meals.


  1. I'm glad to hear you liked it! I've been looking for a simple potato-leek soup and this sounds like a good one to try.

  2. Probably an easier way to wash leeks:
    Cut off the dark green tops; save them in the freezer to make stock with if you like. Don't cut off the root end yet, but slice the whole length of it about halfway down into the leek, so that you open up all of the concentric circles of leek into C-shapes. Run this under cold water, making sure to separate the layers to rinse out any dirt stuck between them. Shake off the water before proceeding.


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