One of this month’s rotation of French Fridays with Dorie recipes is Leek and Potato Soup. As luck would have it, I just happened to have a surplus of potatoes and leeks that didn’t get used for Thanksgiving. Poor little things! They’ve been feeling lonely and unloved just sitting there in the fridge. We can’t have that, now can we? So, the recipe for this soup couldn’t have come at a better time.
Leek and potato soup is like the American first cousin to the popular French classic, vichyssoise, a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock that is traditionally served cold. Dorie specifies that her soup can be served either warm or chilled, and also chunky or pureed. I chose to serve mine warm and pureed.
Since I had 6 leeks on hand, I used all leeks instead of the suggested combination of leeks and onions to make my soup. I also simmered my ingredients in chicken broth instead of water. I think that the broth gives the soup a nicer flavor. I also added some half and half to the mix for a little extra richness. But the pièce de résistance was a sprinkling of some truffle salt at the end. I love to use truffle salt in mashed potatoes and gratins, so I thought it would also work well in this dish. I was so right! The truffle salt gave my little potage a delicate, musky earthiness that was just enough to put it over the top. Magnifique!
I find it funny how an unassuming little soup like this one can be so elegant in its simplicity, but it is. Maybe it’s because it’s French. What I don’t find funny is that I don’t make soups like this nearly often enough. That’s just sad. This leek and potato soup is really delightful and with only a handful of ingredients, is a breeze to prepare.
If you’d like to enjoy Dorie’s Leek and Potato Soup for yourself, you’ll have to buy Around My French Table, because I’m not sharing. Of course, you can always stop by the French Fridays with Dorie site and see what’s cooking over there. Maybe someone will take pity on you and give you some soup.