Leek and Potato Soup

 Minestra di porri e patate

The predominant flavor in this soup is the delicate taste of leeks/ This soup is a favorite in my family. 

2 cups russet potatoes peeled and cut into chunks (3 medium potatoes)

4 cups sliced leeks including the light green part (6 medium sized leeks)  

6 cups water

1 Tbsp. kosher salt

1/4 cup whipping cream (optional)

salt and freshly ground pepper to taste

Butter Crisped Leeks for garnish -  recipe follows

For the soup

Cut off the root ends and the dark green tops of the leeks.  Slice in half lengthwise and rinse under running water to remove any dirt or sand.  Cut the leeks into strips. Place the water in a large pot and bring to a boil, add the kosher salt, potato chunks and the cut up leeks. Bring to a boil and then reduce the heat and let simmer for 30 to 35 minutes.

While the potatoes and leeks are simmering prepare the Leek Garnish 

When the potatoes are tender enough to be easily pierced with a knife, remove the pot from the heat and let cool slightly. Place the potatoes and leeks in a food processor and pulse on and off until pureed.  The soup is very good at this point and can be served as it is, or you can add the optional ¼ cup of cream, which gives the soup a luxurious creamy taste. It does not take much cream to achieve this.

For the Butter Crisped Leeks

While the soup is simmering, clean the leeks for the garnish as described in the previous paragraph. Cut the leek into thin discs.  Melt the butter and add the leeks when it is hot enough to sizzle when a piece of leek is added to it. Sauté until the leeks are tender, and starting to turn golden brown and crispy at the edges, about 5 to 7 minutes.  

To serve, place the soup bowls and place a few Butter Crisped Leeks  on top of each serving.

A slice of toasted Italian or French bread goes well with this.

Hope you enjoy this soup.