Leek and Potato Soup from Simply French
Patricia Wells' presentation of Joel Robuchon's recipes in Simply French is one of my favorite cookbooks.
This is a wonderful simple and I think pretty healthy dinner. Recently Jim and I did the 5-day Prolon fasting mimicking diet designed by Valter Longo. I looked at the ingredients, carefully. Inulin is in every soup. A little research and I discovered that leeks are a natural source of Inulin. So I figure there's another good reason to have this soup for dinner.
You wouldn't think that a potato soup would be light but it is, yet so filling.
A couple of things I do that I aren't in the recipe.
I only use organic potatoes and leeks. Anything that grows below ground is more likely to absorb bad things built-up in the soil. So I think these are the things to pay a premium for organic.
Also, I have no idea where I got this, but after I cut potatoes, I soak them in ice water. I figure it makes sense because there's always this starchy goop at the bottom of the bowl of water.
So here's the recipe.
1.5 pounds Yukon or other sweet, creamy yellow potatoes
2 leeks, white and tender green parts
2 TBS butter
1.5 quarts water
Sea salt to taste
1 TBS heavy cream or creme fraiche or marscapone
Peel and quarter the potatoes and soak in ice water.
Cut the leeks lengthwise to make it easier to clean them. Rinse well under cold water and then chop coarsely. Dry with a paper towel.
In a heavy stockpot, melt 2 TBS butter and add the leeks, with a little sea salt. Stir often, until tender but not browned, for about 3 minutes.
Add the water and bring to a strong simmer. Add sea salt and then the potatoes. When the water comes back to a simmer, cover and simmer gently for about 35 minutes.
Let cool
With a food processor, blender, or immersion mixer, process the soup and until smooth.
Return the soup to the pot and increase the heat to high and bring to a boil. Skim any impurities on the surface.
Add the 1 tbs cream.
Serve with parsley, chives, snipped with scissors and fresh ground white pepper.
Cant wait to make the bowls I imagine for serving this and posting a photo for you to see.