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Silky Leek & Potato Soup | Recipeish | Gustus Vitae

by Frankie Scanlon

Yield: 6-8 Servings (we always freeze a bunch for later)
Time Estimate: 45 Minutes.
Storage Notes: Can be kept refrigerated for up to 3 days, or frozen for up to 3 months.
Difficulty: Easy.

It's soup season! This super silky leek and potato soup is a family favorite - use a potato ricer to give your soup an incredibly decadent mouthfeel, and make extra to put away. This soup freezes well, and it's great to be able to pull the out of the freezer and reheat on a cold cozy night for easy, deeply satisfying supper.

fIngredients

  • 6 Large leeks
  • 4 Medium to large Russet potatoes
  • 6 Tbs French Onion Seasoning
  • 5 Tbs Everything But The Sunday Roast Seasoning
  • 6 Tbs unsalted butter
  • 2 Cups whole milk
  • 1 Cup cream
  • 6 Cups low sodium chicken or duck stock
  • 2 Cups distilled water
  • 1 Rasher of bacon
  • 4 Spring onions
  • Special Equipment: Potato Ricer
Directions 
  • Preheat oven to 350F. Lay bacon out on a drying rack, and bake for 30-40 minutes, until well browned and crispy but not burnt, and reserve.
  • Peel and rinse potatoes, cut into cubes, and reserve.
  • Trim ends and dark green tops of leeks, as well as outer layer, and rinse.
  • Slice leeks in half lengthwise, then again, and then mince and reserve.
  • In a large pot on medium, render butter until it foams and then subsides, turning brown - around 5 minutes.
  • Add minced leeks and French Onion Seasoning, and sweat, stirring occasionally, for 10 minutes.
  • Add stock, water, and potatoes, cover, and bring to a boil. Reduce to a simmer and cook for 25 minutes, until the potatoes are easily pierced by a fork.
  • Using a slotted spoon, remove potatoes from the soup, transferring to a bowl. Allow 5 minutes to cool.
  • Using a potato ricer to finely puree the potatoes back into the soup - this will give you a lovely, silky mouthfeel that's not at all gummy.
  • Add cream, whole milk, and Everything But The Sunday Roast Seasoning, stirring to combine.
  • Continue cooking, uncovered, for 10 minutes, stirring occasionally.
  • Rough chop bacon and dice green ends of Spring Onions, and reserve.
  • Ladle soup into bowls, garnishing with bacon and spring onions.
  • Serve with warm crusty bread for dipping and mopping up, and devour.
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