I’m not sure what is crazier: the monster leeks that came in my produce box, or the pasty whiteness that is my arm in Seattle in October. It’s a toss up.
When you have this many leeks- there is just one thing that comes to my mind. Potato Leek Soup.
It is like a big bowl of comfort, that happens to taste like mashed potato soup. What’s not to love?
By the way- you could totally leave out the cream and have a healthier, lower calorie (and gluten free) version. Or you could really load it up (lol!) with sour cream and crumbled bacon and green onions. Either way- It is delicious!
Potato Leek Soup, serves 8
2 Tbs butter
4 cups Leeks (this was two large leeks for me)
8 cups Yukon Gold Potatoes, peeled and chopped (this took 5 large potatoes for me)
1 cup white wine
8 cups water
½ cup cream
Chives to garnish
Add the Leeks to the melted butter and sprinkle them with Kosher salt.
Sweat the leeks until tender, and make sure that you don’t let them brown. You can add some water if you need to.
When the leeks are tender, add the potatoes and the wine and water.
Add a lid and let the soup simmer on low for about 40 minutes.
Remove the soup from the heat and use a stick blender to puree the soup to smooth.
Stir in the cream and season well with Kosher salt.
Put it back on the stove and heat the soup back up.
Serve it hot with a sprinkling of chives.