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Leek and potato soup

(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe)
November 17, 2010

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Serves 6

4 tablespoons butter
5 leeks, halved, thickly sliced, and soaked in cold water for 15 minutes
Salt and pepper, to taste
3 Yukon Gold or Yellow Finn potatoes, peeled and cut into 1/2-inch cubes
1 quart water
3 tablespoons chopped parsley

1. In a soup pot over low heat, melt the butter. Drain the leeks. Add them to the pan with the water that clings to them with salt and pepper. Cover and cook, stirring occasionally, for 15 minutes.

2. Add the potatoes and cook, stirring often, for 5 minutes more.

3. Add the water, bring to a boil, lower the heat, and simmer the soup for 30 minutes or until the vegetables are tender.

4. Taste for seasoning and add more salt, pepper, or water to thin the soup, if you like. Ladle into bowls and sprinkle with parsley.

Sheryl Julian