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In third grade, our class did State reports. There were 16 kids in the class, so there were plenty of interesting states to go around, but we chose Kansas--if only we’d known that Judy Garland never actually lived there. The report required a section on tourism and because--at the age of 6--we had not yet learned to bullshit, we decided to torture our (kind, wonderful, sweet) mother with what she termed a "brainstorming" session. It proved futile. "But it’s SO BORING," we cried over and over, "There’s nothing to say!"
As we learned when we tried to write this post, Potato-Leek soup is much the same way.
Although adulthood has equipped us with gift of producing writing out of nothing, we won’t display that here. What we have to say about Potato-Leek soup is not terribly interesting, but unlike 3rd grade reports with their tyrannical word quotas, at least it can be pithy.
Potato-Leek soup is reliable, homey and conveniently emerges whenever we happen to find a few leeks and forgotten potatoes in the bottom of the fridge. On the rare occasion that the market leeks are exceptionally perky, we might even go out of our way to make it. It might not be much to look at, but on the right evening, it’s just perfect. Bacon and scallions make an exceptional topping. And that’s all there is to say.
The recipe is after the break.
Potato Leek Soup
serves 2, but feel free to double
Coarsely chop 2-3 leeks (about 1/2 lb.), white and light green parts only. Sauté them with a tablespoon of butter for several minutes until they are soft and fragrant. Add 1-2 russet potatoes (about 1 lb.), peeled and cut into 1/2" cubes. Add enough water to cover the potatoes. Cover and simmer until the potatoes are very soft. Purée in a blender (we just pulse it very briefly to keep some bits and pieces). Return to pot over low heat and add about 1/4 cup of freshly grated parmesan or pecorino cheese. Add a splash of cream or half and half. Adjust water if the soup is too thick. Taste and season with salt and pepper. Eat.
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If it's too boring, you can use better stock (use stock instead of water) and freshly cracked black peppercorns. Add some fresh herbs!! Rosemary's delicious. Try adding a ham hock or some bacon to the soup itself during the cooking process (I'd sautee the bacon with the leek, and the ham would go in with the potatoes). This is such a versatile soup because of its basic nature -- take it and run with it! Comforting doesn't necessarily mean boring -- there can be depth to this soup without getting too fancy. (No need to get TOO fancy.)
That bombay sapphire would make it interesting ;-)