Potato Leek Soup Two Ways
Pairs Well With
Way No. 1
6 medium leeks, washed thoroughly, cut in half lengthwise
3 cups vegetable stock
3 cups water
4 tablespoons olive oil
2 ½ pounds potatoes such as Yukon gold, peeled and diced
1 bay leaf
1 teaspoon chipotle powder
2 tablespoons lemon juice
Set the leeks on a heavy work surface and cut off the dark green portions, leaving the palest green and white parts.
Put the dark green leek leaves into a soup pot and add the vegetable stock and water.
Bring to a boil over high heat, reduce the heat to low and let simmer for 30 minutes.
Remove from the heat and strain, reserving the stock and discarding the leek greens.
Meanwhile, cut the white and green parts of the leeks into very thin crosswise slices. Heat the olive oil in a soup pot set over medium-low heat. Add the leeks and sauté gently until wilted and soft, about 10 to 15 minutes.
Season generously with salt, add the potatoes, bay leaf, chipotle powder, lemon juice and vegetable stock. Increase the heat and bring to a boil.
Reduce the heat so that the liquid simmers gently and cook until the potatoes are tender, about 20 to 25 minutes.
Remove bay leaf and let liquid cool enough to blend until smooth. Season to taste.
Garnish with lemon zest and chives.
Way No. 2
For Way No. 2 add:
1 to 2 pounds raw mixed seafood, such as chunks of salmon or firm white fish, large prawns, sliced calamari, clams or mussels
1 8-ounce jar of clam juice
Add clam juice to blended soup and simmer for 15 minutes or to thickness you prefer. (If frozen, just put frozen soup in soup pot and cook on low until thawed. Add clam juice when base is almost thawed.)
Add seafood. If using clams and mussels, add those first and simmer with lid on for 3 or so minutes, until shells open, and then add fish and prawns and simmer an additional 5 minutes. If not using clams and mussels, add fish, shrimp and calamari at the same time and simmer for about 5 minutes. Be careful not to overcook the seafood.
Best served in shallow bowls that allow the seafood to be seen. Distribute seafood to each bowl first to make sure every serving gets nearly equal amounts and then ladle soup in around. Again, lemon zest and chives are a nice addition.
Our longtime tasting host Lori Myers has created Potato Leek Soup Two Ways to pair with our 2017 Olivet Lane Pinot Noir. This versatile recipe can be served simply as a satisfying soup. If a variety of seafood is added to the base soup, it becomes a complete entrée. Just add some crusty French bread and a green salad to fill out the meal.