Jacques Pépin's Rustic Leek and Potato Soup

By lorik

Ingredients

• 1 tablespoon peanut or vegetable oil
• 2 tablespoons unsalted butter
• 1 large leek, damaged outer leaves discarded, split, washed, and finely minced (3 cups)
• 1 pound Yukon Gold potatoes, peeled and held in cold water
• 4 cups (1 quart) homemade chicken stock or canned low-sodium chicken broth
• 1 cup water
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley or chervil
• 1/2 cup grated Gruyère cheese or a dollop of softened unsalted butter (optional)

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Heat the oil and butter in a large saucepan. Add the leeks and cook over medium heat for about 3 minutes, stirring occasionally.

Meanwhile, cut the potatoes into sticks about 3/4-inch thick and slice the sticks crosswise into 1/8-inch slivers (you will have about 3 cups). The potatoes should be kept in water after peeling, but they should not be washed after they are cut into slivers; this would wash away their starch, which helps make the soup smooth.

Add the stock, water, salt, and pepper to the leeks, then mix in the potato slivers. Bring to a boil, reduce the heat, and boil gently for about 12 minutes.

Serve the soup with a sprinkling of the parsley or chervil on top and, if you like, the grated cheese or a dollop of butter.

Per serving, based on 4 servings. (% daily value)
Calories 257 Fat 12.3 g (18.9%) Saturated 4.7 g (23.4%) Trans 0.3 g Carbs 28.5 g (9.5%) Fiber 2.6 g (10.4%) Sugars 4.7 g Protein 8.5 g (16.9%) Cholesterol 22.5 mg (7.5%) Sodium 644.4 mg (26.9%)