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A Savory Classic: How to Make Potato & Leek Soup, Plus Its Rich History

Potato & Leek Soup

Potato & Leek Soup has its roots in European cuisine, particularly in countries like France and Ireland, where potatoes and leeks are abundant. The combination of these two humble ingredients dates back centuries, with variations of the soup appearing in traditional recipes passed down through generations.

In France, Potato & Leek Soup, known as "Potage Parmentier" or "Vichyssoise," gained popularity in the 18th century. It was named after Antoine-Augustin Parmentier, a French pharmacist and nutritionist who popularized the consumption of potatoes in France. The soup became a staple in French households, appreciated for its simplicity and comforting qualities.

In Ireland, Potato & Leek Soup has been a beloved dish for centuries, especially during the harsh winters when potatoes and leeks were readily available. It served as a nourishing and filling meal for families, often accompanied by crusty bread or traditional Irish soda bread.

Over time, Potato & Leek Soup migrated to other parts of the world, becoming a cherished dish in various culinary traditions. Today, it remains a classic soup enjoyed in homes, restaurants, and kitchens worldwide, celebrated for its versatility and timeless appeal.

Ingredients

� 1-pound leeks (about 3 medium leeks) chopped

� 2 stalks celery (about 1/2 cup) chopped

� 2 Tbsp. extra virgin olive oil (or another plant-based oil)

� 4 cups vegetable stock (low sodium preferable) or water

� 1-pound russet or Yukon Gold potatoes, peeled and cut into slices or chunks (about 3 medium potatoes)

� Salt and freshly ground black pepper

� Chopped parsley or chervil for garnish.

Directions

1. In a medium pot, over a medium flame, place the oil and heat gently,

2. Add the leeks and celery, and sauté for 5-10 minutes, until they are tender, and translucent, and ever so slightly browned.

3. Add the potatoes, and vegetable stock and salt if using. Turn up the heat, cover, and bring to a boil. Reduce to a simmer.

4. Simmer for 20-30 minutes, or until potatoes are tender. Puree using a blender or a hand blender.

5. Garnish with freshly cracked black pepper, and herbs.

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