This soup is quick to whip up and delicious to enjoy. It takes humble, fresh ingredients and transforms them into creamy comfort food. I’ve served this alongside a simple watercress salad for a light dinner and it was just right. Do not skip these herbaceous croutons. I know, I know, everyone is trying to skip gluten these days, but if you can handle it, it’s so worth it.
Potato Leek Soup
- Add the leek coins to a bowl of fresh water and slush the leeks around to displace any dirt. Strain and reserve.
- Add both the butter and oil to a Dutch oven on medium-high heat and watch for the butter to foam. Add the onion, celery, leek and bay leaves to the pan along with salt and white pepper. Sautee on medium heat until translucent, about 15 minutes.
- Next, add the potatoes and the water. Bring to boil and reduce to simmer. Simmer 10 minutes or until potatoes cook completely. Using a hand blender or regular blender puree soup until smooth — it will be thick and creamy. Finish with a quick squeeze of lime juice, we aren’t after a lime or citrus taste here, but it adds a brightness to the soup that is delightful.
- While the potatoes are simmering make these herb infused croutons (recipe below).
½ clove garlic, grated
1 Tbsp butter
1 tsp olive oil
1 Tbsp fresh minced herbs — I use a combination of parsley, tarragon and thyme.
- Heat the butter and oil on medium heat in a 10” sauté pan. Once the butter foams, add the bread to the pan and grate in the garlic (using a Microplane grater). Add good pinch of kosher salt. Continue to toast over medium heat until the croutons are light golden in color. Toss in the fresh herbs and remove to a clean bowl until ready to serve.
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