Potato and Leek Soup (Hot or Cold)
As Mother Nature continues to tease us with swinging temperatures meal prep seems to be a continual challenge with the back and forth tug of cold gloomy skies competing with our desire to prepare meals geared to warmer weather. As a solution to this inconsistent weather may I suggest a simple soup of potatoes and leeks. Both vegetables readily available to you now and so very delicious as the main ngredients in this creamy soup.
Just as delicious cold as it is hot, the cold version known in French as Vichyssoise had its association in history with French royalty and chefs who cooked for them. The ingredients equate more to a peasant dish –a potato or two, sweet leeks or shallots, broth or just water and salt. Yet, the simplicity is swiftly elevated with the addition of fresh cream, whether served hot or cold, resulting in a dish of elegant flavor and beauty. May this delectable soup be your answer to a lovely meal on a fickle Spring day.
INGREDIENTS (SERVES 4 TO 5)
1 tablespoon unsalted butter
1 large leek, thinly sliced (white and light green portion only)
2-3 medium sized potatoes, 2 ½ cups peeled and cubed (Yukon Golds)
1 cup chicken stock (homemade or canned)
3 cups water
Kosher salt
½-¾ cups fresh cream
Crème fraiche or plain yogurt
Fresh chives
Melt butter in heavy duty soup pot over medium heat. Add the sliced leek, sprinkle with a pinch or two of salt and saute until wilted and tender 5 to 7 minutes. Add the potatoes, broth and water and a teaspoon of salt. Stir briefly and bring to a boil. Cover the pot and reduce heat to maintain a slow simmer. Cook until the potatoes are tender, about 12 minutes. Remove from the heat and let cool slightly.
With an immersion blender or in a stand blender pulse the soup mixture in short segments until it is smooth. NOTE: Be careful not to over blend the soup as the potatoes tend to get a gluey texture if over beaten. Taste to correct seasoning. Add salt in small pinches if needed. Cool to room temp then refrigerate until ready to serve
COLD VERSION: Add cream to the soup when it is still warm and blend in with a whisk. Allow soup to cool down to room temperature before refrigerating. Pour into a container, cover and chill thoroughly. When ready to serve, pour into individual bowls and garnish with freshly cut chives and crème fraiche or yogurt, if desired.
HOT VERSION: When ready to serve soup, reheat over moderate heat, stir in cream and season to taste with salt and pepper, if desired. Do not boil. Serve hot in individual bowls and garnish with freshly chopped chives, and a small teaspoon of crème fraiche or yogurt.
