On Wednesdays and Saturdays on the NE corner of 57th St. and 9th Ave., there’s a little greenmarket that features fresh produce and delicious-looking baked goods. After brunch one Saturday we decided to take a quick look at what vegetables they had and walked away with a huge bunch of gorgeous leeks and some freshly picked corn on the cob.
Gorgeous fresh leeks
What to do with a big pile of leeks? Make potato leek soup, of course. The recipe for this just doesn’t get any easier. Basically I just use one small/medium potato per leek. If I only have large potatoes on hand, I’ll use two potatoes for every three leeks. But honestly, it really doesn’t matter. If you like a stronger leek flavor, use more leeks. If you prefer a heavier potato flavor, use more potato. Either way it’s really hard to mess up this soup.
Cut off the roots and the dark green parts of the leeks, then cut it in half lengthwise. Chop the leek into about half inch pieces (doesn’t have to be perfect or even), and rinse thoroughly. I make sure all the pieces are separated as dirt can get trapped between the leaves. I usually do this in the basket of my salad spinner, then spin it dry afterward. Also peel the potatoes and chop into about 1 inch chunks.
Chopped leeks soaking in the salad spinner
Put two tablespoons of butter or olive oil, or one tablespoon of each, it doesn’t matter, in a soup pot (I always use my dutch oven) and heat on medium high. When it gets hot and starts to shimmer, add in the leeks and sauté for several minutes until the leeks are soft. Then add the potatoes and pour in one quart of chicken stock. I use low sodium because I prefer to season the soup myself. If you think there isn’t enough stock to cover everything, just add some water. Cook everything in the pot, covered, until the potatoes are soft and starting to fall apart, about 30 minutes.
Boiling the potatoes and sauteed leeks in chicken stock
I use an immersion blender to puree the soup. Make sure the blender is completely submerged before turning it on, otherwise you can really hurt yourself with the splatter. If you don’t have an immersion blender, you can use a regular blender and puree it in batches, but please be sure to read up on the proper technique of blending hot liquids as you can really burn yourself if you don’t do it correctly.
Blending the soup with the immersion blender
After the soup is completely blended (I prefer my soup smooth, though you can leave it a bit chunky if that’s how you prefer it), you can add some heavy cream for some richness. A half a cup is fine, or you can use none if you want to keep it light. Season with salt and pepper to taste.
To serve, simply ladle the soup into a bowl and top with a garnish of parsley or chives. I had some leftover watercress that was about to turn so I just chucked a handful on top. Delicious! The watercress was crispy and a little bitter, which complemented the smooth richness of the soup perfectly.
Creamy soup topped with crunchy watercress
This soup really couldn’t be simpler to make and is a quick and filling meal on its own, or it can be dolled up to make an elegant starter to any dinner party.
Tags: Greenmarket, Soup