August 20, 2012 in Uncategorized
My first attempt at Potato and Leek soup! I cannot think of one legitimate reason why I have never made this before, but I am so glad I finally did. We all loved it. It was the perfect meal for the fierce coldness we are having here in Cape Town at the moment. It was yet again, proof to me, that a recipe does not have to have 20+ ingredients, it is all about the simplicity and love you put in that bowl!
To think that this humble soup became the famous vichyssoise, which was invented by Louis Diat in the Ritz Hotel, is hard to believe. Yet, if you check the list of ingredients, our humble potato and leek soup is just the warm version of this French classic. Although, I read that Julia Child refers to it as an “American Invention”! Vichyssoise, is a soup made with pureed leeks, potatoes, onions, chicken stock and cream….exactly what I used for my soup, except I served it warm!
You can dress this soup up or down, keep it chunky or smooth, just the way you like it, but the truth is, this Potato and Leek soup will feel at home at a fancy dinner table as much as it will feel at home on your family supper table. Do try it!
Potato and Leek Soup
1 medium onion – finely chopped
1 whole bunch of leeks – washed properly and chopped
250 g streaky bacon – chopped
50 g butter
2 sprigs of thyme
2 t smoked paprika
4-5 large potatoes – peeled and cut into chunks
1 liter good quality chicken stock
250 ml cream
salt and pepper to taste
1 large parsnip
In the pot which you are going to use for the soup, add the chopped streaky bacon and slowly fry the bacon until it is crispy, golden little nuggets. Remove the bacon from the pot and keep. In the same pot, add the butter and allow to melt. Add the paprika and thyme. Now add the onion and leeks and saute until cooked and translucent in color. Add the potatoes and stock and bring to the boil. Turn the heat down and allow to simmer for about 25 minutes or until the potatoes are soft. Puree the soup with a stick blender or in your liquidizer and return to the pot. Season with salt and pepper if needed. Turn the heat off and add the cream.Serve with the crispy bacon scattered on top as well as a big handful of crispy parsnips.