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Leek and Potato Soup
Soupe poireaux-pommes de terre
- Serves
4
- Difficulty
Easy
- Ready in
45 min
By Paul Bocuse
Published 2014
Ingredients
1 lb. 500 g 4 6
Method
In a large saucepan, bring the water and salt to a boil.
Peel, wash, and dice the potatoes. Peel and carefully wash the leeks, and dice them using scissors.
In another large saucepan, melt the butter, add the leeks and cook over low heat until they have softened completely. Pour in the boiling water, add the potatoes, and cook uncovered over moderate heat for 20 minutes, then st
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A very minimalist recipe. I followed it carefully and used water as suggested and I think there is good reason for that as it allows the subtlety of the leek and potato flavour to be enjoyed without being overshadowed by umami from the stock (though I am sure the version with stock is delicious too). I like the sound of the pre-cooked pork rind parcels but didn’t have time to head to Lyon to get them so I made do with a block of fatty Polish bacon which I diced and fried into crispy ‘croutons’ which definitely made a good contrast to the mellow soup.
[I think most British versions of this soup tend to be blended like this one from Lucy Cufflin—it was an interesting change to enjoy this version with the vegetables intact.]
This was a simple recipe to follow. Stock was used rather than water which gave the soup extra flavour.