Is anything better on a cold winter’s day than making a large pot of delicious soup? One of the best soups in my opinion is a classic leek & potato soup, utilizing plenty of butter and cream. One of my favorite things about this easy recipe is that it doesn’t take long at all, truly a 30 minute meal.
If you notice the orange stuff in the main picture you might first think that I added a bit of cheese. However the truth is quite different…it’s cured egg yolk! This is one of my favorite secret ingredients, and a way to elevate almost any savory dish.
What Is Leek And Potato Soup?
Well I’m sure the name gives it away. This soup is comprised of two main ingredients: leek and potato. Who woulda thunk it. My recipe makes 4-6 servings (depending on how big your bowls are) so if you want to double or triple the recipe, it’s quite easy to do!
Before I begin showing the method, I will say that this soup is rich. That’s probably what makes it the best, but you should know going in this isn’t a healthy recipe. In a sauce pan begin by melting 70 grams of butter.
When all the butter is melted on medium heat add in 500 grams of cubed and peeled potatoes, 1 large thinly sliced shallot, and 2 thinly sliced leeks (discard the leaves and just slice the white part). Add salt and give a stir to slightly fry the vegetables.
As the veggies begin to soften, crack in some peppercorns and stir the pan around again. If you want to add any other powdered seasonings like garlic or paprika, you can do that here, although I tend not to.
The Cartouche Method For Soups
When making soups with hard vegetables like potatoes a neat trick is to use a cartouche. A cartouche is simply a disk of parchment paper placed in the pan to trap steam and soften the vegetables. After I add the cartouche I turn the heat down low and let the pan simmer for 10 minutes.
Finally it’s time for the liquid. Remove the cartouche and add a cup of heavy cream and a cup of milk. Bring back to a boil while stirring and then turn off the heat. Pour everything into a blender (I used my magic bullet, so it had to blend in batches) and then put the smooth creamy soup back in the pan to keep hot.
At this point taste for seasonings and adjust as you see fit. If you are using the secret ingredient of cured egg yolk like I do then it’s better to keep the soup under-salted as the egg is very salty. If not, then add some more salt to bring out the flavor better. Enjoy!
The Best Leek And Potato Soup
- 500 grams Potato peeled and diced
- 1 large Shallot I'm talking one of the palm sized ones, not just a large baby shallot
- 2 large Leeks thinly slice the white part
- 70 grams Butter
- 1 cup Heavy Cream
- 1 cup Milk
- Salt to taste
- Black Pepper freshly cracked, to taste
- 1 Egg Yolk cured (homemade)
- In a pan on medium heat add the butter and let melt. Swirl the pan to prevent burning.
- When all the butter is melted on medium heat add in 500 grams of cubed and peeled potatoes, 1 large thinly sliced shallot, and 2 thinly sliced leeks (discard the leaves and just slice the white part). Add salt and give a stir to slightly fry the vegetables.
- Make a cartouche from some parchment paper (white disk) and place atop the pan. Turn the heat down low and let the veggies simmer and steam under the cartouche for 10 minutes.
- Tip the contents into a blender and blend until smooth. Don't let it run for too long or you will make everything gummy.
- Pour back into pan to keep warm and taste for seasonings. Add some black pepper and more salt if needed.
- Scoop the soup into bowls and microplane over some cured egg yolk. Garnish with some chopped spring onions.
Leave a Reply