Leek Soup #1

A small-batch leek and potato soup scaled for two, which makes it ideal for a cozy weeknight dinner or lunch. Leeks sauteed in butter, simmered with chicken stock and a mashed potato, then enriched with milk and cream for a velvety finish.

Only the white parts of the leeks go into this soup. The green tops are tougher and more fibrous, and they’ll muddy the delicate, sweet leek flavor you’re after. Five minutes of sauteing in butter softens them and starts drawing out their natural sweetness before the stock and water go in.

The boiled potato gets mashed and stirred in at the end with the dairy. It acts as a natural thickener, giving the soup body without needing flour or cornstarch. For a smoother result, run the whole thing through a blender on low speed. For a more rustic bowl, just mash and stir.

Chopped chives on top add a mild onion bite and a pop of green that makes every bowl look polished.

Kitchen Tips

• Boil the potato separately while the leeks simmer. It should be fork-tender and ready to mash when the soup base is done.
• Use low speed in the blender and don’t over-process. Blending potato at high speed turns it gluey and starchy.
• Warm the milk and cream slightly before adding to prevent the soup from dropping in temperature.
• This reheats gently on the stovetop. Avoid boiling or the cream will break.

Variations

• Serve chilled for a classic vichyssoise. Thin with a little extra milk if it thickens too much in the fridge.
• Use vegetable stock instead of chicken broth for a vegetarian version.
• Stir in a handful of fresh watercress or spinach before blending for a vibrant green leek soup.