potato leek soup – hit kitchen

Oven heating: Up to 375°F.

Prepare the leeks: Cut off the root ends of the leeks and split each leek lengthwise. Slice the white and light green portions 1/4-inch-thick. Place the sliced ​​leeks in a bowl of cold water and rinse the leeks, separating the layers, and allowing any sand/dirt to fall to the bottom. Take the leeks out (leaving the grit on the bottom) and throw them in a colander to mix them. It’s okay if they’re still wet.

Prepare the potatoes: Wash the potatoes and put the potato skins in a bowl of cold water, so that they don’t change while you make the soup. Cut the potatoes into 1/4-inch thick slices.

Make the soup: Heat a medium soup pot over medium heat and add the butter. Once melted, add drained leeks, garlic, 1 teaspoon kosher salt, and several grinds of black pepper. Cook the leeks, stirring occasionally, until soft but not mushy, about 7 to 10 minutes.

Add the broth, diced potatoes, and bay leaf and bring to a boil. Cover the pot and boil over medium heat until the potatoes are soft, about 15 minutes. You should be able to break the potatoes easily with a spoon.

Make the crispy skins: While the soup is boiling, remove the potato skins and pat them dry. Line a baking sheet with parchment paper. Put the peels on the skin and rub with olive oil, then sprinkle with salt. Toss to coat evenly and spread them out in a single layer. Bake the peels for 10 to 15 minutes, until dry and crispy. Check in at the 10 minute mark and only add more time if needed. Once cool, remove from the oven and set aside.

Finish the soup: When the potatoes are tender, remove and discard the bay leaf, then use an immersion blender or transfer the soup to an upright blender and blend to the desired consistency. My family doesn’t like pureed soups (they’re wrong, but…) so I half mix mine. Taste and add more seasoning as needed; I usually need another tablespoon of salt and more pepper.

Serving: Ladle soup into bowls. Squeeze lemon juice over each, then drizzle with sour cream liberally, swirling it in between. Top each soup with chives, then sprinkle the top with the crispy skins, and serve the rest on the side. Eat it right away.

Do it ahead: I keep the toppings separate when I save the leftover soup. Keeps in the fridge for up to 5 days.

Note:

Let’s talk about buying leeks: I find that in grocery stores and markets, leeks a lot in size and in what percentage is used. Logically, I find that the thicker ones usually have the least amount of green/white parts compared to the thinner ones. What does this mean for you when you shop? Don’t worry, I’ve kept this recipe flexible enough to work with a low or high yield of leeks. But, if you’re shopping and all you see is thick with small usable segments, feel free to pick it up and use more.