Fall is the time for soups, and there’s no better combination than what’s in season, and right now potatoes and leeks are abundant. If you’ve never had leeks, you’ve been missing out. The have a very faint onion flavor, but not overwhelming and spicy like onions can be. And when cooked in this soup, they take on a soft, silky texture which is a great contrast to the starchiness of the potatoes.
3 large leeks
5 medium russet potatoes
5 medium yellow wax/boiling potatoes
4 tablespoons butter
3 tablespoons flour
8 cups of chicken stock
Salt and pepper
Optional: 4 bacon slices for topping
1.) To prepare the leeks, slice off the green tops; these are not usable. You’ll want the white and light green parts. Slice each leek lengthwise down the center, then cut each half into one inch pieces. Put the pieces into a colander and seperate the layers. Leeks are grown in very sandy soil, and the soil tends to work it’s way down into the layers, so by cutting and seperating them in this way, they’ll get fully clean. Once the layers are seperated, rinse them well under running water. It sounds time consuming, but it really just takes a few minutes.
2.) Once the leeks are fully rinsed, place them a large stockpot with the butter on medium high heat. Cook them for about 15 minutes until they’re translucent and the smaller pieces have started to brown. Give it a stir every few minutes so it doesn’t stick and be careful that it doesn’t burn.
3.) While the leeks are cooking, peel and cube the potatoes. You want the potatoes to be about a half inch size.
4.) Once the leeks are translucent and lightly browned, add in the flour to make a roux, or paste. Slowly add in the chicken stock, stirring constantly so that the roux will start to thicken the broth.
5.) Add the potatoes to the soup, and bring to a simmer for 15-20 until the potatoes are just tender.
6.) Season to taste with salt and pepper.
7.) If you are using the bacon as a topping, while the potatoes are cooking in the last 15 minutes, brown the bacon until crisp in a skillet. Drain well on paper towels and crumble. Sprinkle on top of the soup in the bowls.
You can serve it with a crusty French bread and the husband says it’s good with a pint of Guinness! Perfect for the cool weather yet to come!