Leek Potato Soup (Potage Parmentier): Antidote to Mayhem
4 cups (about 1 lb.) sliced leeks (white part and about 1-2 inches of the tender green part)
3-4 cups (about 1 lb.) peeled and coarsely chopped potatoes
2 Tablespoons butter
1½ quarts chicken broth (canned or fresh)
1 teaspoon salt
1 teaspoon pepper
½ teaspoon dill weed (optional)
½ cup heavy cream (optional)
3 Tablespoons chopped chives or minced parsley
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1. Split the leeks lengthwise leaving the two halves attached at the root end. Spread the leaves apart and wash well. Chop into ½ inch pieces.
2. Using a 3-4 quart stockpot, sauté the leeks in butter over moderate heat until tender but not yet brown.
3. Add the chicken broth, potatoes, salt and pepper to the stockpot.
4. Simmer partially covered for 45-50 minutes, until vegetables are tender.
5. Now you have a choice, depending on how rustic or refined you like your soup. Process the soup using one of the following methods:
a. Mash most of the potatoes right in the pot with a potato masher.
b. Run all or part of the soup through a food mill.
c. Transfer all or part of the soup in batches to a blender or food processor to purée.
d. Use an immersion blender to purée the soup to the desired consistency.
Personally, I recommend a or d because you won’t scald yourself decanting hot soup, and there’s less cleanup afterward. If you’re serving it chilled as Vichyssoise, however, it should be puréed until completely smooth using methods b or c.
6. Add dill weed, if desired, and additional salt and pepper to taste.
7. Optional: stir a couple of tablespoons of heavy cream into each bowl before serving.
8. Garnish with chives or parsley.
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Suggestion 1: Add 1-2 cups chopped celery, diced carrots or turnips, chopped canned or fresh tomatoes, dried lentils, or partially cooked dried beans or peas to simmer along with the leeks and potatoes for the full 40-50 minutes.
Suggestion 2: Add 1-2 cups fresh or frozen cauliflower, cucumbers, broccoli, lima beans, peas, string beans, okra, zucchini, canned beans, shredded lettuce, spinach, sorrel, or cabbage for the last 10-15 minutes of the simmer.
Suggestion 3: Add 1 densely-packed cup chopped watercress leaves and stems during the final 5 minutes of the simmer.