Last night I had a big time craving for cream of potato soup. So, I went to my go-to recipe finder the Mark Bittman’s How to Cook Everything iPhone app and found a super simple yet delicious recipe for potato and leek soup. All the recipe calls for are three potatoes, three leeks, butter, and stock. Everything goes into one big pot and cooks for 30 minutes, that’s it. I decided to make the puréed version — just purée using a food processor or blender and add a cup of heavy cream. I mean really, the non-pureed version is good but there are few things better on a freezing New York City night than a big bowl of creamy potato soup.
Mark Bittman’s Puréed Potato and Leek Soup
2 tablespoons butter
3 medium potatoes, any type, cut into small cubes*
3 leeks, white & light green parts only, washed and thinly sliced
4 cups chicken, beef or vegetable stock
1 cup heavy cream
Salt and pepper
- Put butter in a deep pot over a medium heat. Once the butter has melted, add potatoes and leeks. Sprinkle with salt and pepper, cook until vegetables begin to soften (about 2 or 3 minutes).
- Add the stock, and cook until the vegetables are very tender (about 20 minutes).
- Puree the soup using a food processor, blender or immersion blender, then return the soup to the pot and add the cream. Add salt and pepper as need.
*The recipe calls for peeled potatoes but I like the skin, so I kept it on.