Eighteen years seems like plenty of time for a website to be without a potato leek soup recipe, don’t you think? I’ve always had mixed feelings about it — it’s thick, light-colored, and can come across as a bit dull. Yet if there’s any season that triggers my desire for hearty and straightforward soup, if there’s a time that brings back memories of the rich vegetable porridge I enjoyed in Ireland alongside brown bread and ale, it’s January. It’s a time of year that feels icy and dreary unless your main priorities are comfort and warmth. I’ll do my best to keep us cozy.
Here’s how I prepare my potato leek soup, adding just a touch more excitement:
I prefer to add the cream at the end rather than cooking it into the soup, as is done in traditional creamy soups. I enjoy the contrast, where some bites have a clearer taste and others are more decadent.
I have a strong fondness for chives. Perhaps seeing bits of green helps me dream of spring and reassure myself that it’s near? Either way, I can’t get enough of them.
I also believe this soup must be finished with a squeeze of fresh lemon juice, which really brightens everything up.
Lastly, I like to utilize the potato peels instead of throwing them away or composting them. By "utilize," I mean I toss them with olive oil and salt, bake them until they’re crispy, and then sprinkle them over the soup just before serving. Could potato chips be a substitute? Yes, but then you’d miss out on making amusing comments like, “this is a nose-to-tail potato soup.”
Los Angeles: I have a deep love for Los Angeles; we visited often during my childhood when my grandparents lived in San Diego. I am heartbroken for the many friends and even strangers who have lost everything due to the fires. The internet is overflowing with lists and GoFundMe pages for those in immediate need, making it overwhelming to decide where to help. I have found this page to be a solid starting point. World Central Kitchen, one of the Smitten Kitchen’s favored charities, is included there as well. Very few things give me more satisfaction than providing warm meals to those displaced from their own kitchens.
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Potato Leek Soup with Crispy Skins, Sour Cream, and a Lot of Chives
2 tablespoons (30 grams) unsalted butter
4 medium/large leeks
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 1/2 pounds (680 grams) russet potatoes
4 cups (950 ml) vegetable or chicken broth
1 bay leaf
1 to 2 tablespoons olive oil
Lemon juice
1/2 cup (120 grams) sour cream
1 small bundle (about 1/2-ounce/15 grams) fresh chives, minced
Preheat the oven: to 375°F.
Prepare leeks: Cut off the root ends of the leeks and split each one lengthwise. Slice the white and light green parts into 1/4-inch pieces. Place the sliced leeks in a bowl of cold water, swishing them around to separate the layers and allowing any sand or dirt to settle at the bottom. Remove the leeks (leaving the grit behind) and transfer them to a colander to let them drain. It’s okay if they are still moist.
Prepare potatoes: Peel the potatoes and place the peels in a bowl of cold water to prevent browning while preparing the soup. Slice the potatoes into 1/4-inch pieces.
Prepare the soup: Heat a medium-sized soup pot over medium-high heat and add the butter. Once melted, add the drained leeks, garlic, 1 teaspoon of kosher salt, and several grinds of black pepper. Cook the leeks, stirring occasionally, until they are softened but not browned, about 7 to 10 minutes.
Add the broth, sliced potatoes, and bay leaf, bringing everything to a simmer. Cover the pot and simmer over medium-low heat until the potatoes are tender, approximately 15 minutes. The potatoes should easily break apart with a spoon.
Make the crispy skins: While the soup simmers, drain the potato peels and pat them dry. Line a baking sheet with parchment paper, place the peels on it, drizzle with olive oil, and sprinkle with salt. Toss to coat evenly, then arrange them in a single layer. Bake for 10 to 15 minutes, until they are dry and crisp, checking at the 10-minute mark and adding time only as needed. Once crisp, remove them from the oven and set aside.
Complete the soup: Once the potatoes are tender, discard the bay leaf and use an immersion blender or transfer the soup to a regular blender, blending to your preferred consistency. My family isn’t fond of fully pureed soups (
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A robust, comforting soup that's perfect for combating the chill of January, featuring strong views on sour cream, chives, and lemon, along with an irresistible crispy topping.