As the weather starts to cool down (yes, even in the Middle East), it’s only appropriate that the theme for this month’s World on a Plate is soup. I love soup in all its comforting glory, and immediately began considering what variety I would make. It didn’t take me long to settle on potato leek soup. I know it’s not technically American (I represent the good ‘ol USA in this global community project), but it’s so ubiquitous in the United States today that I think we can safely say we’ve claimed it as our own, along with the Irish, British and French.
There are few soups as comforting as potato leek soup. Naturally creamy, imbued with subtle flavor, hearty and filling, it’s all one could want out of a soup. It’s a humble soup to warm the soul. Here I’ve livened things up a bit with a splash of dry white wine and a finishing drizzle of truffle oil (white or black). You can stir in some sour cream, or serve each bowl with a dollop if you’d like the soup a tad creamier, but it’s plenty luscious without it as well.
- 1 tablespoon olive oil
- 2 tablespoons butter (use all olive oil to make vegan/parve)
- 3 leeks (light green and white parts), cleaned and thinly sliced
- 1 large onion, chopped
- 6 cloves garlic, minced
- Salt and pepper
- ½ cup dry white wine
- 64 ounces vegetable broth
- 2½ pounds potatoes, quartered (I don't peel them, up to you)
- ½ cup sour cream or Greek yogurt (optional)
- White or black truffle oil (optional)
- Chopped parsley
- Heat the oil and butter in a large pot over medium heat. Add the leeks, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
- Add the wine and bring to a boil.
- Add the broth and potatoes.
- Simmer until the potatoes are quite soft, about 20 minutes.
- Blend with an immersion blender or carefully transfer in batches to a blender. Blend until smooth.
- Stir in sour cream, if you like.
- Serve, drizzle with truffle oil if using and garnish with chopped parsley.
Kosher dairy with the butter and sour cream
Parve and Vegan without the butter (use just olive oil, or sub margarine) and without sour cream (it's really not necessary).
World on a plate is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish.
Leek and potato soup is so good and so often too heavy. I appreciate that your variation is a bit lighter. Looks great!
Definitely one of my favs. I love your recipe!
Very, very tasty and hearty! Leeks give such a sweet flavor to a dish!
Oh one of my favorite soups. I just made this soup and it is do good and comforting! My little one lived it too!!
I love potato and leek soup. This looks so warm and inviting. All that is needed to go with it is a slice of crusty bread. Yum!
Such a great soup! And one I love to make. I’ve never added truffle oil to it – splendid idea! And I have some in my pantry that’s not getting enough use. Good stuff – thanks.
I love leeks in any shape or form. On a blustery, cold day like this, in soup sounds perfect. It looks absolutely delicious. Bravo on representing the U.S. perfectly!
I love how creamy and delicious soups with potatoes are. And the addition of leek only makes it better!
When you come to Seattle (note the use of when, not if), we must go to this fabulous truffle shop in Pike Place Market that has the most amazing Potato Leek Soup as a means of showcasing different oils. So good! Excited to try your recipe.
This is so creamy and comforting. Very beautiful clicks.
Love this, Katherine…always like wine in my soups, too! We both have leeks on the brain…I did them today as a caramelized garnish for my ‘White Chicken Chorizo Chili’…nothing like leeks to give great flavor! Ally 🙂
We obviously think alike. I made some potato cauliflower and celeriac soup but last Thanksgiving I made a mash similar to your soup with sauted leeks. Weather in Israel getting cooler?! Thank’s good! 🙂
I’m often on the lookout for good recipes with no flour or dairy (I suspect oil or vegan margarine would be an easy butter substitute on this one.) Looks yummy!!
This is one of my favorite flavor combinations for delicious soup! I made a pot of potato leek soup a few weeks ago! I love your recipe, it looks fantastic! Hugs, Terra
This soup was delicious, thank you! I shared it on my recent meal plan at RainbowDelicious.com because I know my readers will love it too!
So happy you liked it!! Thanks so much for reporting back and sharing it on your blog as well 🙂
Such a palatable soup recipe, Katherine! Can’t wait to give it a try! Can I use dried parsley?
Creamy and sooooooo delicious….the wine tops it off.