Simple Potato Leek Soup
The Swiss army knife of all soups
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Potato leek soup is the Swiss army knife of all soups. It’s extremely versatile and simple to make, allowing you to customize to fit your tastes and dietary needs. Every element can be modified: puree or don’t puree; use water or use stock; use milk or cream or no dairy at all. Whatever decisions you make the soup will still taste amazing. That is the simple beauty of potato leek soup.
This soup, though born in a modest farmhouse, has graced the tables of many a fancy restaurant. In the old days, potato-leek was more commonly called soupe bonne femme or ‘good wife’ soup. French American chef Louis Diat introduced a cold version called vichyssoise in 1917. He claimed he invented the soup near Vichy, France with his brother. What he neglected to mention to his adoring fans was that he got the recipe from his mother, though she served it hot. Traditionally soupe bonne femme was served unpureed and garnished with croutons made from leftover bread fried in oil. This soup is so flexible, you can garnish it with literally anything. I even have used leftover cacio e pepe.
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PEOPLE DON’T EAT METHODS — THEY EAT RESULTS
Potato leek soup is nothing more than potatoes and leeks slowly cooked in butter, moistened with a liquid, simmered for a short period then served hot. One of the best pieces of advice I ever received was from an early mentor, chef Louis Szathmary. One day I was cooking something while he sat on his stool near me. I could tell he was focusing on me even though several other cooks were busy cooking as well. At one point he started laughing at the elaborate methods I was employing. He looked over and said, ‘people don’t eat method — they eat results.’ It is a line I have never forgotten.
Most versions of potato leek soup start with melting butter in a large Dutch oven over low heat. Your first choices come in here where you add various members of the allium family (leeks, garlic, onions, etc.). Although classically only leeks are used, I love to add both garlic and chopped onions. But suit yourself. Use what you like. Slowly cook the leeks (and garlic and/or onions) covered in the pan over low heat…
