Recipe Rating ****
This is one of my favorite soups! It is hearty and filling, perfect for the brisk weather. I have been making the America's Test Kitchen version (shocking, I know) for years. But, this year I decided to dig into my shelf of cookbooks for a new version. Why would I do that when America's Test Kitchen claims to have tested all versions of every recipe to devise the best (that may be an exaggeration)? Well, I really just think their version of potato leek soup leaves much to be desired.
First, America's Test Kitchen doesn't advise blending the soup after it is cooked, preferring a chunky potato soup (not my preference). So, I have always blended it anyway. Second, the soup has always seemed bland. To compensate for the blandness I have always added a bit of fresh lemon juice. This has brightened up the flavors and added more complexity to the soup. These solutions have worked for me for years, but why not try something new?
My Williams-Sonoma Cookbook has a recipe for Potato leek soup that I thought looked promising. The difference? While this recipe has fewer spices, it calls for the use of chicken stock (rather than broth), a dollop of sour cream, and for the soup to be blended.
The use of chicken stock, in this case, added richness to the soup flavors. I don't prefer to use chicken stock in soups that are not blended, as the taste is too strong. Chicken stock is simply a more concentrated version of chicken broth. I prefer to use Swanson's because it doesn't contain msg. And, since the recipe called for the soup to be blended, I gave the stock a try.
Why didn't I think of the sour cream? That was a great solution to the issue of blandness! I had been adding lemon juice to achieve the same result. This could still be used, instead of the sour cream. But, as my husband said, "The sour cream is a nice touch!" This coming from the man who smiles politely when I say we are having soup for dinner (as if to say, "That's it?").
But, there is one thing I like more about America's Test Kitchen's recipe. This recipe suggests that the cook sweat the leeks prior to adding the potatoes and stock. Sweating refers to the process of cooking the leeks in liquid (butter), on low heat, covered, so as not to brown them. This brings out a more concentrated, sweet flavor in the leaks. I haven't tried making this soup without sweating the leaks, so I don't know how different it would taste. But, I am not going to try. Intuitively, I think this step is essential.
Leeks first added to pan Leeks after the sweating process
Potato Leek Soup
Adapted from
America's Test Kitchen Family Cookbook and Williams-Sonoma Cookbook
Serves 4-6
Ingredients:
3 tbsp unsalted butter
3 large leeks (cleaned and chopped)
3 russet potatoes (about 1 1/2 lbs) peeled and diced
5 cups chicken stock
Salt and pepper to taste
Sour cream for garnish
Method:
1. Melt butter over medium heat in a heavy bottom pot.
2. Add leeks to pot and sweat for 20 minutes (turn heat to medium-low and cover pot).
3. After leeks have been sweat, add potatoes and stock to the pot and bring to a boil.
4. Reduce heat to medium-low, cover pot, and cook until potatoes are tender (about 20 minutes).
5. Remove from heat and puree with an immersion blender (if you don't have an immersion blender, puree soup in batches in a regular blender).
6. Season with salt and pepper to taste. Garnish each bowl of soup with a dollop of sour cream.
Do you know a good recipe for potato leek soup? What other ingredients would make this recipe better?
Linking this post to: Permanent Posies
and New Nostalgia
So, the following recipe is from the ideas I got from America's Test Kitchen and Williams-Sonoma. I personally think this combination makes for a good potato leek soup, but I would love your feedback.
Everyday Cooking Takeaways
- Sweat leeks before adding potatoes and stock
- Use chicken stock, rather than broth
- Blend baby, blend
Potato Leek Soup
Adapted from
America's Test Kitchen Family Cookbook and Williams-Sonoma Cookbook
Serves 4-6
Ingredients:
3 tbsp unsalted butter
3 large leeks (cleaned and chopped)
3 russet potatoes (about 1 1/2 lbs) peeled and diced
5 cups chicken stock
Salt and pepper to taste
Sour cream for garnish
Method:
1. Melt butter over medium heat in a heavy bottom pot.
2. Add leeks to pot and sweat for 20 minutes (turn heat to medium-low and cover pot).
3. After leeks have been sweat, add potatoes and stock to the pot and bring to a boil.
4. Reduce heat to medium-low, cover pot, and cook until potatoes are tender (about 20 minutes).
5. Remove from heat and puree with an immersion blender (if you don't have an immersion blender, puree soup in batches in a regular blender).
6. Season with salt and pepper to taste. Garnish each bowl of soup with a dollop of sour cream.
Do you know a good recipe for potato leek soup? What other ingredients would make this recipe better?
Linking this post to: Permanent Posies
and New Nostalgia
