comfort foods, leek, leek and potato, potato, potato and leek, soup, winter
Potato and Leek SoupFriday, February 12, 2016
[Recipe serves 6 to 8].
2 tablespoons white truffle oil (or olive oil)
1 white onion, diced
3 leeks, ends trimmed, halved, and cleaned well in cold water
4 celery stalks, diced
2 bay leaves
2 garlic cloves, rough chop
3 quarts (12 cups) cold water
3 pounds (~4 large) russet potatoes, peeled and 1/2" diced
2 tablespoons low-sodium vegetable base
1 teaspoon celery seed
1 teaspoon dried thyme
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1/2 cup sour cream
1/4 cup heavy cream
1 teaspoon steak seasoning
2 tablespoons Dijon mustard
Kosher salt and freshly ground pepper, to taste
Optional garnishes: Parmesan crisps, bacon bits, chives, truffle oil
Heat a heavy-bottomed Dutch oven over medium heat. Add the oil and vegetables. Season with salt and pepper and cook until the vegetables are softened and just starting to get color, roughly 15 minutes. Add the garlic and cook for an additional minute. Deglaze the bottom of the pot by adding the water, and then add the potatoes, vegetable base, celery seed, and thyme. Bring to a boil and then reduce to a simmer for 45 minutes, or until the potatoes are tender.
Near the end of the 45 minutes, melt the butter in a small sauté pan and then whisk in the flour for one minute. Reserve.
When the soup is ready, pureé using an immersion blender. Pass the soup through a fine-meshed sieve with a ladle (and additionally through a chinois if available). Return the soup to a medium heat and whisk in the roux (butter and flour mixture). Add the Worcestershire, sour cream, heavy cream, steak seasoning, Dijon, and season to taste with salt and pepper. [Side note: Since we're making a large batch that uses a low-sodium base, don't be surprised if it takes a little more salt than you might initially expect].
Serve and garnish with Parmesan, bacon, chives, and/or additional truffle oil.