Potato and Leek Soup
Potato and leek soup is a light, smooth soup that makes twelve servings from one pot and keeps well in the fridge or freezer. The unusual step here is the handful of chopped lettuce added near the end, which melts into the potatoes and gives the soup a gentle, fresh body without any cream. Simmering the leek greens in the stock saves them from the bin and adds flavor.
Instructions
Heat the olive oil in a large, heavy soup pot over medium heat. Add the onion and sliced leek and cook, stirring now and then, for about 5 minutes until soft.
Stir in 1/2 teaspoon salt and the garlic. Cook for 1 minute, stirring constantly, until the garlic smells fragrant.
Add the potatoes, stock, leek green, bay leaf and the parsley and thyme bundle if using. Bring to a simmer and add salt to taste.
Cover the pot and cook on low heat for 45 minutes.
Stir in the lettuce and simmer for another 15 minutes. The potatoes are ready when they are completely soft and fall apart under pressure.
Blend the soup until smooth, using an immersion blender, a blender or a food processor with the steel blade. If using a countertop machine, work in batches and drape a kitchen towel over the lid so hot soup cannot spray out. For a silkier texture, pass the soup through a medium sieve.
Bring the soup back to a boil and season with salt and freshly ground pepper to taste. Serve hot.
Make it personal.
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