Leek Potato Soup with Nutmeg
Submitted by recher
Leek potato soup with nutmeg simmers tender leeks and starchy potatoes in chicken broth, then purees to a velvety silk. A whisper of nutmeg lifts the cream-free soup into something elegant. Bistro classic, weeknight effort.
YIELD
8 servingsPREP
20 minCOOK
35 minREADY
55 minThis is potato leek soup the French way. No cream, no butter, no fuss. Just sweated leeks, peeled potatoes, good stock, and a half teaspoon of grated nutmeg that turns the whole pot from pleasant to memorable.
Washing the leeks properly is the most important step. Slice them into rounds first, then dunk into a bowl of cold water and swish hard. Grit hides between the layers and a single missed pebble can wreck a smooth puree.
Low heat for the soft saute keeps the leeks sweet, not browned. You want them collapsing into themselves, glossy and limp, before the stock goes in. Browning gives bitter notes that fight the nutmeg.
Pureeing in batches with a blender gives the silkiest texture. An immersion blender works in a pinch but won’t reach the same gloss. Either way, hold a towel over the lid and vent steam carefully so nothing erupts.
Pro Tips
- Use floury baking potatoes like russets. Waxy varieties stay chunky and resist a smooth puree.
- Grate the nutmeg fresh from a whole nutmeg. Pre-ground loses half its perfume in the jar.
- Cool soup completely before freezing in three-cup batches. Hot liquid weakens freezer bag seams.
- Garnish with chives, croutons, and a drizzle of olive oil for restaurant presentation.
Variations
- Stir in a half cup of cream off the heat for a richer vichyssoise feel, served chilled.
- Roast a head of garlic and blend it in for a sweeter, deeper flavor.
- Add a parsnip or two with the potatoes for a slightly sweet, earthy spin.
Ingredients
Directions
Remove the root end of the leeks, trim the dark green tops and reserve for another use.
Slice the light part into ½-inch rounds, wash well and set aside on a plate.
Heat the oil in a pot, over medium heat, and add the leeks.
Cook, stirring, for 5 minutes.
Add stock, water, potatoes, nutmeg, salt and pepper.
Raise heat to high, cover and bring to a boil.
Reduce heat to low and simmer, uncovered, for 30 minutes.
Remove from heat and purée the soup in batches.
Place puréed soup in a pot and reheat, covered, over low heat.
Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table.
Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.
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