Potato soup is one of those comfort foods. A winter warmer that takes the chill off even the coldest day.
I grew up eating my mother’s delicious potato chowder, with milk and hard boiled eggs, but my potato soup repertoire has expanded since then, and I’ve tried many variations on the theme.
One my favourites has become this shockingly simple potato leek soup. It’s simplicity belies its rich, satisfying flavours.
4 large leeks
3 Tbsp butter
¾ tsp salt
Salt and pepper to taste
Slice the white part of the leeks as thinly as possible. In a large pot, sauté the leeks very gently in the butter until they are golden. Peel the potatoes and slice as thin as possible (We use our mandolin on the thin setting. You could use a food processor, or slice them by hand, too). Put the potatoes into the pot along with the salt, and add just enough water to cover. Bring to a boil and cook until all the potato slices are soft, and some are disintegrating. Adjust salt and season with black pepper to taste.
*If you like potato skins, as I do, you can leave the skins on, but peel off several strips of skin from each potato. Otherwise the skins will slip off the thin slices in long rings and make your soup stringy.