Ingredients
- 2 tablespoons (30 grams) unsalted butter
- 4 medium/large leeks
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 1 1/2 pounds (680 grams) russet potatoes or red potatoes
- 4 cups (950 ml) vegetable or chicken broth
- 1 bay leaf
- 1 to 2 tablespoons olive oil
- Lemon juice
- 1/2 cup (120 grams) sour cream
- 1 small bundle (about 1/2-ounce/15 grams) fresh chives, minced
Note: I forgot the lemon juice and didn’t have any sour cream. It came out great without these things.
Instructions
Prepare Leeks: Cut off roots and dark green of stems. Slice leeks lengthwise to pull pieces apart and rise dirt away (they’re notorious for trapping dirt between leaves). Chop into 1/4 inch pieces.
Prepare Potatoes: Rinse potatoes, cut off any bad parts and use a peeler to remove the skin. Save skins in a bowl of cold water to prevent discoloration and reserve for later. Dice potatoes.
Make the soup: Heat a medium-sized soup pot over medium-high heat and add butter. Once melted, add drained leeks, garlic, 1 teaspoon kosher salt, and many grinds of black pepper. Cook leeks, stirring occasionally, until softened but not browned, about 7 to 10 minutes.
Add the broth, sliced potatoes, and bay leaf and bring to a simmer. Cover the pot and simmer over medium-low heat until the potatoes are tender, about 15 minutes. You should easily be able to break the potatoes up with a spoon.
Make the crispy skins: While the soup simmers, drain potato peels and pat them dry. Line a baking sheet with parchment paper. Place peels on parchment and drizzle with olive oil, then sprinkle with salt. Toss to evenly coat then spread them out in a single layer. Bake peels for 10 to 15 minutes, until dry and crisp. Check in at the 10-minute mark and add more time only as needed. Once crisp, remove from the oven and set aside.
Finish the soup: Once potatoes are tender, remove and discard bay leaf, and use an immersion blender or transfer the soup to an upright blender and blend to desired consistency. I only half-blend mine. Taste and add more seasoning as needed.
To serve: Ladle soup into bowls. Squeeze lemon juice over each, then dollop generously with sour cream, swirling it in. Shower each soup with chives, and sprinkle the top with some crispy skins, serving the rest on the side. Eat right away.
Keeps in the fridge for 5 days.
