Recipe: Potato & Leek Soup ... kinda

by Tom DiGangi, Jr.

After a long absence, we returned home to the garden on the weekend after Thanksgiving. The morning temperature was 31F, the first freeze. Yet, the garden was still doing its thing. We pulled up some leeks, celery and horseradish, which were still doing fine. Then we grabbed some potatoes and garlic that were harvested earlier in the year and stored in the basement. Time for lunch!

If you are interested in traditional potato and leek soup, I highly recommend the recipe by Paul Bocuse presented in French Chefs Cooking. It is great, classic and clean. It is a staple in our house, and we cannot improve upon it. The following recipe is not traditional, but based on the founding premise of the Bocuse classic.

Serves 4

Ingredients:

2 Leeks, white parts only sliced thin

1 Stalk Celery, white stalk from the heart of the plant sliced thin

2 Yukon Gold Potatoes, peeled and sliced thin

2 T. Butter

1 Quart Turkey or Chicken Stock, enough to cover the vegetables

2 T. Heavy Cream

1 T. Homemade Horseradish (see other entry for recipe)

2 T. Freshly Minced Celery Leaves

Kosher Salt to taste

Procedure:

Melt the butter in a pot and add the sliced leeks and celery stalk. It is important to only use the white parts of the leeks and celery to ensure the soup retains its white color. Sweat the vegetables for a few minutes to soften. Add the sliced potatoes, season well with salt and stir. Add the stock, using enough to cover the vegetables. Bring to a boil, then lower to a simmer and let cook for about 15 minutes, or until the potatoes are soft.

Puree the soup in a blender or food processor. Press the pureed soup through a sieve. If the soup is too thick for your liking, thin with a little water or milk. If too thin, return it to the pot and reduce over low heat until your desired result is reached. When the consistency is correct, add the heavy cream, horseradish and finely minced celery leaves.

Serve with crostini (toasted bread) that has been rubbed with a clove of garlic and drizzled with melted butter. As for wine, serve with anything you like because butter and potato marry with virtually everything.