As January arrives, the weather can get chilly in the evening, even here in sunny Southern California. Soup has always been a classic dish and this recipe for Potato Leek is one of our family favorites. Following holiday meals that are meat centric, a vegetarian dish can be comforting for the waistline. This recipe can easily be vegetarian and can be served as a main dish with a side of crusty bread and a simple salad. If you are soothing a seasonal illness, a hot toddy might be an appropriate pairing. Why not start off the new year with a soup that is not loaded with cream but is extremely satisfying. A creamy textured soup needs a full but soft and flavorful white wine to compliment its richness. We recommend a Semillon and Sauvignon Blanc White wine blend to pair with the onion qualities of the leeks. Or an 100% Sauvignon Blanc with tangy, zesty characters to balance the distinct sharp flavors of the potatoes.
Makes 6-8 servings. *Can be Vegetarian!
- 3 tbsp Unsalted Butter
- 1 tbsp of Olive Oil
- 3 medium Leeks, finely chopped and rinsed
- 5 medium Russet Potatoes, diced
- 4 cups Chicken or Vegetable Stock
- 2 cups Water
- Salt & Pepper to taste
- ¼ tsp Garlic Powder
- 2 grates of Fresh Nutmeg
- Finely chop the leeks and rinse thoroughly. Dice the potatoes into small pieces.
- Heat the butter and oil in a large soup pot, then add the leeks sautéing them till soft. Approx 5 minutes.
- Add the diced potatoes to the pot and sautée for a couple minutes. Add salt, pepper and garlic powder stirring well.
- Add all the liquids to the pot and bring to a simmer. Simmer partially covered for 20 minutes.
- After the simmer, remove 2 cups of soup from the pot and set aside.
- Blend the soup in the pot with a hand blender to desired smoothness and consistency. A blender can also be used for this step.
- Add back in the reserved chunky soup for some texture.
- Grate the nutmeg into the soup and adjust any of the other seasonings till desired.
- Serve topped with bacon, chives, sour cream or anything you desire.