August 1, 2016
It doesn't get much simpler than this. A few ingredients and a few more minutes yield a warming, silky smooth soup to satisfy your hunger.
I used to have this soup regularly growing up. My Father started with Elizabeth David's recipe from French Provincial Cooking and took it from there. Unfortunately though, I never appreciated it all that much as a child. I didn't like the way all of the vegetables were blended until smooth because I liked to taste them separately. These days I prefer it blended, but perhaps that just goes to show what happens when you grow up.
If possible go for a floury or all purpose potato. Waxy ones can sometimes make the texture a little on the gluey side, but you will never really know until you try.
Also, be sure to wash the leeks well as they can harbour a lot of stray dirt, which can ruin the dish. The easiest way to to this is by making a cut lengthways from the green end until half way down the white part. You can then fan out the end and rinse away the dirt under the tap. I'm not sure why most people don't like to eat the green part of the leek, but I think it is quite tasty, so in this recipe we cook it separately and use it as a garnish and to add some colour and texture.
You can make this soup even simpler by not peeling the potatoes, which would change the texture and colour a bit, but also add to the flavour. Though if you really want to cut corners then don't even worry about blending it and you will still be onto a winner.