Potato Leek Soup
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Martha Stewart Living, October 1999
- Yield Serves 6 to 8
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Ingredients
- 2 dried bay leaves
- 6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
- 4 sprigs fresh flat-leaf parsley
- 1 teaspoon whole black peppercorns
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 stalks celery, cut into 1/4-inch dice
- 6 leeks, white parts only, washed well, thinly sliced
- 4 shallots, diced
- 6 cloves garlic, minced
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1 cup milk
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
Directions
- Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
- Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
- Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.
I used fennel in this recipe instead of leeks and it's the best, most flavorful soup I've ever had. I used a whole fennel bulb, then put some of the fennel leaves in the soup before serving. I also did not make a "bouquet garni", I just put the herbs in the soup. Nor did I use a food mill or immersion blender. I just mashed some of the potatoes with a potato masher directly in the pot.
I love this recipe. I add a little bacon bits too or turkey bacon and my kids love it. There is nothing like recipes that have so many veggies and kids eat them.
Use an immersion blender if you have one. If not you can puree the soup in a regular blender as long as you do it in batches and let the soup cool a bit first.
i dont have a food mill, is there anything else i can use? i have a food processor, a blender, an electric mixer.... will any of these work?
i dont have a food mill, is there anything else i can use? i have a food processor, a blender, an electric mixer.... will any of these work?
I have made this recipe several times but usually add a few chopped carrots and instead of rosemary I use dill. Delicious!
I have made this recipe several times but usually add a few chopped carrots and instead of rosemary I use dill. Delicious!
i added some bacon bits and it gave it a kick, although is perfect the way it is, my kids love this anytime i make it.
I made it with skim milk and only 3 tabs of heavy cream and it was good. I added homemade sage and sourdough croutons. great winter meal.
I found this pretty easy to make, with moderate prep-work to do. I used skim milk, to try to lighten it a little, but still used the cream. I think I would take susie5ohiio's suggestion and sprinkle with cheddar, and definitely eat with some bread of some sort.....bread bowls, anyone???
This soup is so easy to make!!!
It was eaten up so fast I almost forgot I made it ! (lol)
Add cheddar cheese