This simple and satisfying soup can be put together in about the time it takes to open a can and can be made as a smooth cream soup or left chunky. Different potatoes create different effects. If you want pieces of potato with texture in the soup, use white or red waxy potatoes and dice them. If you are pureeing the soup and want a smooth texture, use Yukon Gold potatoes.
– 1 large Yukon Gold potato or white or red waxy potato, peeled.
– 3 leeks, cleaned and thinly sliced.
– 1 quart milk, water, or chicken broth.
– ½ cup heavy cream or 4 tablespoons butter.
Step 1:If you are making a pureed soup, thinly slice the Yukon Gold potato lengthwise. If you are making a chunky soup, cut the waxy potato into ⅓- inch dice. In a pot, combine the potatoes, leeks, and milk and bring to a gentle simmer. Simmer for about 25 minutes, or until the potatoes and leeks are completely soft.
Step 2:If you are serving a chunky soup, add the cream, bring to a simmer, and season with salt and pepper. Or, if using butter, cut the butter into pats and place a pat on each serving.
Step 3:If you are serving a smooth soup, puree it with a blender (see precautions) and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. Or, if using butter, cut the butter into pats and place a pat on each serving.