Potato-leek soup

From Won Kim

Serves ?

[Ed: Instructions for this rich and creamy soup are provided here freestyle. Says Won, “I didn’t write down exact measurements because people have different palates, so they can put stuff in accordingly.” If anyone makes this soon, and comes up with some proportions, let me know!]


Russet and Yukon Gold potatoes (Yukon Golds are more tender and creamy than their ugly cousin the russet, so using Yukon Golds eliminates the need for excessive butter or cream. Aim for a 2 to 1 ratio.)
vegetable stock
Chardonnay or other white wine
lemon juice
chives, fresh herbs, and/or bacon for garnish


Peel and cut potatoes into large cubes and boil in vegetable stock. The stock or liquid should cover maybe an inch to two inches above potatoes. While the potatoes are heating, roast about two to four heads of garlic in the oven at 350-400 degrees F for about an hour or two or until brown and tender.

In a separate skillet, add a pat of butter, chopped leeks, chopped shallots, and chopped onions, and saute until leeks are tender.

After the potatoes have started to boil and become fork-tender, add in wine and a squeeze of lemon juice, plus the roasted garlic and the leek/onion/shallot mixture. Season with salt and pepper while you do this step, as blending will help better incorporate the seasonings.

With an immersion blender, blend the soup right in the pot and slowly add a touch of cream for color and richness. Add in a pat of butter and blend again.

Serve, garnished to taste.


Tags: ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: