Potato Leek Soup Recipe

See Also: Soups · Vegetable Dishes

Potato Leek Soup

From Dorothy McNett's Recipe book at www.dorothymcnett.com.

1/4 cup unsalted butter or extra-virgin olive oil
1 cup thinly sliced leeks
1 1/2 pounds red potatoes, sliced 1/4 inch thick
4-5 cups good quality chicken or vegetable stock
6 cups fresh spinach
1/2 teaspoon fine sea salt
1/4 to 1/2 teaspoon freshly ground pepper
1/4 teaspoon Zip or hot paprika
1/4 cup freshly grated Parmigiano-Reggiano cheese

creme fraiche or cream for garnish, if desired
cognac, if desired

In a good heavy bottomed large saucepan or stock pot, heat butter or oil. Add the sliced leeks and potatoes and stir to coat with the oil. Cook several minutes, do not let brown. Add the broth, salt, pepper, and Zip. Bring to a boil, reduce to simmer and cook about 30-40 minutes, or until the potatoes are tender. Remove several of the potatoes and mash them a little and add back to the pot. Add the spinach leaves and cook about 10 minutes more. Taste for seasonings, adding more salt and pepper as needed, and Zip or whatever to make it taste right for you. Serve in deep bowls with lots of freshly grated cheese and perhaps a dollop of creme fraiche or half and half or cream. If desired, sprinkle the creme fraiche with a few drops of cognac just before serving.

Recipe created 1998-01-03.