After harvesting those beautiful potatoes yesterday, I decided to make a batch of Potato and Leek soup. This is a very quick and easy soup to make. The thing that takes longer than all else is cleaning the leeks. Leeks are grown in sandy-muddy soil and they have a tendency to collect a lot of dirt in between the layers. First step is to cut off the green tops. They can go directly to the compost bin because they are a little too bitter for eating. Next, give them a rinse under cold water. Then, split each leek lengthwise and run under cold water making sure to separate the layers and wash out any soil that may be trapped inside. Place each leek on a towel to dry off. Now the leeks can be sliced for soup.
Cut 2 large potatoes into cubes and hold in cold water. You will need about 3 or 4 leeks to two large spuds and 2 quarts of water or stock. Slice each leek half in about 1/2 inch slices and place in a large sauce pot on top of a good dollop of butter,. Season with salt and white paper. Sweat the leeks until they are limp. Add the potatoes and water and bring to a boil. You may use chicken stock instead of water or 50% water 50% stock. Reduce the heat and let simmer for about 30 minutes. The soup is ready when the potatoes are soft. The soup can be made thicker by smashing the potatoes. I like to eat the soup as is. For serving guest it is common to puree the ingredients and add cream for a cream of potato and leek soup. Or, pureed, finished with cream and served chilled is a summertime favorite in France and it is called Vichyssoise.