Potato Leek Soup or Vichyssoise

November 10th, 2010 / Comments 5

I stopped to visit my friend Don on my way home from voting and found him in the midst of putting the vegetable garden to bed for the winter. He said that it had been a great summer for everything except peppers.

Pt Stock Pot c egbert 02 Potato Leek Soup or Vichyssoise

He gave me several, freshly pulled, leeks and a handful of fragrant flat leaf parsley. When I got home, I made a cozy dinner in less time than it would take to pick up a pizza. It was cold enough to have a fire in the wood stove and I wanted a steamy bowl of comfort food as I watched the election returns.

Leaks have a long and colorful history. Aristotle credited the clear voices of partridges to their diet of leeks. Perhaps it was the partridges that inspired the Roman Emperor Nero to eat leeks everyday in an effort make his voice stronger. Romans brought leeks to Britain where they, the leeks not the Romans, still flourish because they thrive in the cold and damp. According to Welsh legend, St. David ordered every soldier to wear a leek on his helmet in the battle against the Saxon invaders.

The prospect of watching the outcome of a battle, (the election), and the leeks from Don’s garden inspired me to make a pot creamy potato leek soup. Here’s how I did it:

Potato Leek Soup

The leaves of leeks are perfectly designed to trap bits of grit so careful washing is imperative. After cutting off the roots of three medium leeks, I cut each leek in half lengthwise and then into half inch slices. I put the pieces into the basket of a salad spinner filled with salted cold water and swished them around. The leeks floated and the dirt and grit that had been trapped between the leaves fell to bottom. I lifted the leeks out, drained away the water and used the salad spinner to spin out any remaining water. I melted a tablespoon of unsalted butter in the bottom of a large saucepan and sauteed the leeks. I peeled and diced two large russet potatoes while the leeks cooked and when the leeks were wilted, I added the potatoes, two cups of water and a vegetarian bouillon cube.  I covered the pot and simmered the soup until the potatoes were very soft. I used an immersion blender to puree the soup until it was smooth, and added a cup and a half of light cream, salt and pepper and heated the soup until it was steamy but did not let it boil.

A bowl of soup, some buttered toast and the remote control made the evening more pleasant than I had anticipated. If elections were held on a steamy summer day, this soup could be served chilled, topped with minced chives and called vichyssoise.

>> Print This Post <<

Tagged: , ,

• 5 Responses to “Potato Leek Soup or Vichyssoise”

You are reading:

Potato Leek Soup or Vichyssoise at Vermont food from a country kitchen – Carol Egbert.com

More Info: