Leek and Potato Soup
Leeks and potatoes go together so well that it’s almost an institution served both hot and cold. This is a hot version and the prosciutto gives it a nice twist. It’s also easy to put together in less than an hours’ work.
No photos today. There’s just not really anything that stands out in the bowl.
Adapted from Biba
Shopping list
- 1lb (450g) leeks
- 1lb (450g) potatoes (whatever is cheap)
- 3-4oz (140g) prosciutto
- 2qts (2L) chicken stock
- 1/4c (60ml) heavy cream
- Butter
- Olive oil
- Flat (Italian) Parsley for garnish (optional)
- Salt to preference
First, Cut off the roots and the tips of the green end of the leeks. Separate the stalks and wash to remove any dirt. Slice the leek stalks longways into strips and cross-cut in large chunks starting with the whites and some of the greens until you have something over a pound. Leeks come in pairs so there’ll be plenty to work with
Next, chop up the potato(es) into 1 inch chunks and slit the prosciutto into slits and set aside. There’s no need to be accurate.
To start cooking, get 3-4 tbsp butter foaming into a stock pot over medium heat. Add the leeks and simmer, stirring, until they get soft
in a large pot (like a pasta pot) and get 3 tbsp butter foaming at a medium heat, add the leeks in and simmer until soft.
Next, add in the prosciutto and the potatoes and simmer for a few minutes more.
Now add the broth. Bring to a boil and then Simmer for 20-30 minutes until everything is good and soft.
Once it’s done, it’s time to soupify things. Personally, I like a food mill for such matters, because it gives a nice consistent texture throughout. However, it’s another thing to compete for cabinet space in the kitchen. If you don’t or don’t want to, I’ve been known to judiciously use a stick blender in the pot with the knowledge there might be a few bits I’ve missed.
Add in the 1/4c heavy cream. Cook, stirring, for another two minutes to bring everything together and back up to temperature.
Garnish with a little flat parsley if desired.
Serve hot.