Welcome to Roots Food Group, where we're dedicated to bringing you nourishing and delicious recipes. Today, we're delighted to share a classic favorite: Potato and Leek Soup. This heartwarming dish is a comfort food staple with a rich history and cultural significance. Let's dive into the preparation of this delightful soup and discover its roots and benefits.
The Story Behind the Dish
Potato and Leek Soup, or "Potage Parmentier," is a traditional French soup that dates back centuries. It's named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who promoted the potato as a source of nourishment in France and throughout Europe. His efforts in the late 18th century helped popularize the potato, which was considered fit only for feeding animals.
Benefits
Potato and Leek Soup is a nutritious choice that provides a good source of vitamins C and K, folate, and dietary fiber, thanks to its main ingredients. Leeks, an onion family member, offers beneficial antioxidants that enhance overall health.
Cultural Meaning
Traditionally, this soup is a staple in the colder months and is known for its simplicity and comfort. It's a dish that brings families together and has been a symbol of home cooking for generations.
The Recipe
Ingredients
• 3 large leeks, about 3 cups, chopped
• 2 Tbsp. butter
• 4 cups chicken (or vegetable) broth
• 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1⁄2-inch pieces • 1 tsp. sea salt, less or more to taste
• Pinch dried marjoram
• 1-2 sprigs fresh thyme (or 1/2 tsp. dried thyme)
• 1 bay leaf
• 1⁄4 cup chopped fresh parsley
• Sprinkle of Tabasco sauce or other red pepper sauce
• White or black pepper to taste
Directions
Step 1: Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise and fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (compost or freeze for making stock).
Step 2: Slice the leeks' white and light green parts crosswise into 1⁄4-inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then, scoop out the leeks with a sieve or slotted spoon.
Step 3: Cook leeks in butter to soften. Melt butter on medium heat in a 3-4 quart thick-bottomed pot. Add the chopped leeks and stir to coat them with the butter.
Step 4: Cover the pot and reduce the heat to low. Cook for 10 minutes until the leeks are softened, checking to ensure they are not browning.
Step 5: Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a tsp. of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked.
Step 6: Purée the soup: Remove and discard the bay leaf and thyme sprig. Use an immersion or standing blender to blend about half of the soup if you want it chunky or all of it if you want it smoother.
Step 7: Season the soup. Add the parsley and cook a few minutes more. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)
In conclusion, Potato and Leek Soup is a timeless recipe that embodies the essence of home cooking. It's perfect for a simple, delicious, and comforting meal. Whether you're curling up on a cold evening or needing a soothing dish, this soup is sure to satisfy.
Related Searches
- Making creamy soup without cream
- Freezing homemade soup
- Best potatoes for soup
- Vegetarian soup recipes
- Soup toppings
