Leek & Potato Soup with Mustard Roasted Leeks
Sometimes leeks get overlooked because they are more labor intensive than onions or shallots but I think that the flavor they bring is worth it. They have a more muted "oniony" taste and bring both sweetness and a fresh greeness.
Leek and potato soup is a classic. I’ve had versions that were a bit too plain for my tastes so I have enlivened it by using two tangy ingredients: white wine and crème fraîche. Both of these additions cut through the heaviness of the potato and elevate the natural sweetness of the leeks. By roasting 1 of the leeks we add a deeper and richer element that grounds and rounds out the entire soup.
Consider serving with a thick slice of either rye or sourdough bread and a generously sized salad.
INGREDIENTS
3 large leeks, divided
4 Tbsp olive oil, divided
1 Tbsp Dijon mustard
2 tsp salt, divided
2 garlic cloves, minced
3 large (about 5 small) Yukon Gold potatoes, peeled and diced
¼ c white wine
¼ c crème fraîche
4 c (.95 l) water or vegetable stock
Nutmeg for garnish (optional)
Truffle oil for garnish (optional)
DIRECTIONS
Preheat the oven to 375°F (190°C).
Thinly slice ¾ of one leek. This will include some of the green parts. Set aside the topmost green parts for another use.
Add to a medium bowl and mix with 2 Tbsp olive oil and mustard.. Transfer to a parchment lined pan and roast until crispy, 20-25 minutes. Check halfway through to rotate the pan and stir leeks to ensure even cooking. Set aside.
Slice the remaining 2 leeks, using only a little of the light green parts. Set aside the topmost green parts for another use. In a large, heavy bottomed soup pot add the remaining 2 Tbsp of olive oil. When warm add leeks and ½ tsp of salt. Cover and saute for 5-7 minutes until wilted. Add garlic and cook for 1 more minute.
Add potato, white wine and the remaining 1 ½ tsp of salt. Simmer for 5 minutes until wine mostly evaporates. Add water, cover and bring to a boil. Reduce to a simmer and continue to cook for 10-12 minutes until potatoes are tender.
Transfer to a blender along with crème fraîche and process until very smooth. Transfer back into the pot and add more water if necessary. Taste and adjust seasonings.
Ladle into bowls and garnish with the crispy leeks, a sprinkle of nutmeg and truffle oil.
Serves 4-6
NOTES
For a richer, more flavorful soup consider using stock instead of water. Be advised that it will darken the soup’s color.
Don’t throw away the leek greens! They are incredibly flavorful and make a fabulous stock. If you have time and some forethought, consider making a stock with the leek greens and then using it in the soup instead of water. To do so just roughly chop the cleaned leek greens and simmer in a pot of water for 30-60 minutes.