A Generous Table

The scent of this soup wafting about the house and the cold cloudiness of the day made me feel like I was back at Ballymaloe.  It is always amazing to me, the power that scents and tastes have of taking us back to a certain time and place.  Not that I never made potato leek soup before going to school in Ireland, but the smell of cooking leeks and potatoes really took me back to those cold winter mornings where we started cooking in silence, then started chattering along as the kitchens warmed up and we finished cooking for each other.  I hope this recipe warms you  and your memories too!

Potato Leek Soup

• 2 medium leeks
• 2 Tablespoons butter
• 1 clove garlic
• 3 lbs potatoes
• 1 1/2 quarts of chicken or vegetable stock, unsalted or low sodium
• 3/4 cup heavy cream or half & half
• salt and pepper, to taste

Slice the leeks in half lengthwise, then slice into 1/4″ rounds.  Place in a strainer and rinse thoroughly to get rid of any dirt and grit.  Drain, then place them in a stockpot (that has a lid) with the butter.   Heat the pot on medium until the butter melts, stirring the leeks so they are evenly coated.  Cover and let cook 6-7 minutes on medium low, stirring occasionally, until leeks are soft and cooked, but not brown.  Meanwhile, peel and dice the potatoes, set aside (remember, the more even they are in size, the more evenly they cook).  Mince the garlic, or press it through a garlic press and add to the cooking leeks for the last minute or so.  Once leeks are cooked and the garlic has been cooked a minute, add the potatoes and the stock.   Add black pepper to taste.  If using unsalted stock, add 1/2 teaspoon of salt. Bring to a boil, then cover and reduce heat to a simmer.  Simmer until potatoes are thoroughly cooked – 15-20 minutes.  Once soup is cooked, remove from heat.  Using an immersion blender, or a regular blender, puree the soup (if using a regular blender, you will have to do this in batches).  Add the cream and stir well.  If it still seems too thick, you can add a little more stock, water or cream.  Taste and season, if needed.  Makes 2 1/2 quarts of soup – about 6 bowls.  This soup will freeze beautifully up to 6 months.