It’s soup weather here. It’s cold, it’s dark before 5:00, and my world has too many potatoes. Therefore, it’s potato soup season.
This recipe is slightly adapted from Alice Water’s cookbook The Art of Simple Food. This recipe serves 4.
- 3 tablespoons butter
- 2 pounds leeks (I used two regular leeks and one giiiant one)
- 1 bay leaf
- 2 springs thyme
- 1 pound yellow potatoes
- 5 cups water
- Cream, for garnish
- Cheddar cheese, finely grated, for garnish
You need to halve (or quarter, if you have a 2.5″ diameter leek like I did) your leeks lengthwise and then thinly slice them.
After you do that, wash them carefully by putting them in a big bowl of cold water. Leeks are notoriously gritty and gritty is not a good adjective for soup.
Melt the butter in a pot over medium heat, then add the leeks, bay leaf, and thyme (either as sprigs or just the leaves) and cook them until the leeks are really soft, about 10 minutes.
Meanwhile, wash and peel the potatoes. Then halve or quarter them lengthwise (again, depending on their size) and slice them.
You’ll have a really cool pile of potatoes.
Add the potatoes to the leeks and stir it up. Let that cook for about 4 minutes.
Then add your water and stir to combine. It will look super-watery and that’s okay.
Let this cook for about 30 minutes.
I mashed my potatoes up with a wooden spoon so the soup would be a little creamier and the potatoes would be less chunky. I think it would still be good without doing that, though.
Ladle it up, then drizzle with cream and top with cheddar cheese, if desired.