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POTATO LEEK SOUP INSPIRED BY RATATOUILLE
cook:
20 min
2,270,084 views Someone wise once said, “If you are what you eat, then I only want to eat the good stuff.” Well, we can undoubtedly confirm that this potato leek soup is definitely the good stuff. No ‘little chef’ required!
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Vichyssoise
INGREDIENTS
2 ½ medium leeks (whites and light green parts only), trimmed
2 tbsp unsalted butter
4 cup vegetable or chicken stock
2 ½ medium russet potatoes, peeled and diced
½ cup heavy cream plus more to finish, cold
kosher salt, to taste
freshly ground black pepper, to taste
chopped chives, to garnish
TOOLS
Chef’s knife
cutting board
peeler
paper towels
mixing bowls
mini prep bowls
saucepot
measuring cups and spoons set
paring knife
immersion blender
heat safe cylindrical container
fridge
ladle
DIRECTIONS
1.
Cut the leaks in half and soak them in cold water for 10 minutes. Drain and pat the leeks dry, then chop into thin strips.
2 ½ medium leeks (whites and light green parts only), trimmed
Chef’s knife
cutting board
mixing bowls
paper towels
2.
Melt the butter in a saucepot. Add the leeks and cook for 3-5 minutes or until softened.
2 tbsp unsalted butter
2 ½ medium leeks (whites and light green parts only), trimmed
saucepot
3.
Add the stock and potatoes to the pot and bring the mixture to a simmer.
4 cup vegetable or chicken stock
2 ½ medium russet potatoes, peeled and diced
peeler
Chef’s knife
cutting board
saucepot
4.
Cook, uncovered, until the potatoes are tender, about 15-20 minutes.
2 ½ medium russet potatoes, peeled and diced
saucepot
paring knife
5.
Carefully, transfer the soup to a heat-safe cylindrical container. Then, using an immersion blender, blend the soup until smooth.
heat safe cylindrical container
immersion blender
6.
Stir in the cream and season to taste with salt and pepper.
½ cup heavy cream plus more to finish, cold
kosher salt, to taste
freshly ground black pepper, to taste
heat safe cylindrical container
7.
Allow the soup to cool before refrigerating until completely chilled, about 3-4 hours.
fridge
8.
Serve with chopped chives and an additional drizzle of cream.
chopped chives, to garnish
½ cup heavy cream plus more to finish, cold
ladle
Homemade Stock
INGREDIENTS
2 ½ medium leeks (green tops only), rinsed and roughly chopped
1 bunch celery, roughly chopped
3 large carrots, roughly chopped
1 large parsnip, roughly chopped
1 large onion, quartered
3 ½ sprigs fresh thyme
1 ½ stems fresh rosemary
5 ½ parsley stems (with leaves)
3 ½ bay leaves
5 ½ garlic cloves, smashed
TOOLS
Chef’s knife
cutting board
paper towels
stock pot
strainer
fridge
DIRECTIONS
1.
Combine all of the ingredients in a large stock pot. Cover the ingredients with cold water.
2 ½ medium leeks (green tops only), rinsed and roughly chopped
1 bunch celery, roughly chopped
3 large carrots, roughly chopped
1 large parsnip, roughly chopped
1 large onion, quartered
3 ½ sprigs fresh thyme
1 ½ stems fresh rosemary
5 ½ parsley stems (with leaves)
3 ½ bay leaves
5 ½ garlic cloves, smashed
stock pot
Chef’s knife
cutting board
2.
Cover the pot with a lid and bring to a simmer over high heat.
stock pot
3.
Once at a simmer, reduce the heat and partly uncover the pot. Simmer the stock for 2-4 hours or until slightly darkened in color and flavorful.
stock pot
4.
Strain and reserve the stock; refrigerate for up 5 days or freeze for up to 3 months.
strainer
fridge
5.
Yields about 3-4 qts or 96 - 128 fl oz
Potato Leek Soup (Ratatouille Version)
INGREDIENTS
1 head garlic, halved
1 tsp neutral oil
kosher salt, as needed
freshly group black pepper, as needed
2 tbsp unsalted butter
3 medium leeks, cleaned and thinly sliced
¾ cup dry white wine
2 ½ medium russet potatoes, peeled and diced
4 cup Homemade Vegetable Stock (see recipe above)
1 cup heavy cream
½ tsp ground white pepper
2 oz quark (cream cheese or farmers cheese)
chopped chives, to garnish
extra virgin olive oil, to garnish
TOOLS
Chef’s knife
cutting board
paper towels
mixing bowls
mini prep bowls
oven
aluminum foil
2 high walled skillets
measuring cups and spoons set
strainer
high powered blender
ladle
DIRECTIONS
1.
Preheat the oven to 400°F
oven
2.
Cut the leaks in half and soak them in cold water for 10 minutes. Drain and pat the leeks dry, then chop into thin strips.
3 medium leeks, cleaned and thinly sliced
Chef’s knife
cutting board
mixing bowls
strainer
paper towels
3.
Drizzle the garlic with the neutral oil and season with salt and pepper. Then, wrap the seasoned garlic head in aluminum foil.
1 head garlic, halved
1 tsp neutral oil
kosher salt, as needed
freshly group black pepper, as needed
aluminum foil
mini prep bowls
measuring cups and spoons set
4.
Roast the garlic in the preheated oven for 45 minutes - 1 hour or until the garlic is completely soft. Remove from the oven and let cool for 5-10 minutes.
1 head garlic, halved
oven
5.
Melt the butter in a large high-walled skillet over medium heat. Add the leeks and cook until completely softened, 10-12 minutes. Deglaze the pan with white wine and continue to cook until the leeks become jammy and the wine is almost entirely evaporated, about 7-10 minutes.
2 tbsp unsalted butter
3 medium leeks, cleaned and thinly sliced
¾ cup dry white wine
high walled skillets
measuring cups and spoons set
6.
Meanwhile, add the diced potatoes in another high-walled skillet and cover with cold water (or stock). Bring the water (or stock) to a boil, season with salt, and cook the potatoes until tender, 12-15 minutes. Drain and reserve the potatoes.
2 ½ medium russet potatoes, peeled and diced
kosher salt, as needed
high walled skillets
7.
Deglaze leek-filled skillet with stock, then add about half of the cooked potatoes and the roasted garlic. Stir to combine and simmer the soup for about 5 minutes.
3 medium leeks, cleaned and thinly sliced
2 ½ medium russet potatoes, peeled and diced
1 head garlic, halved
4 cup Homemade Vegetable Stock (see recipe above)
2 high walled skillets
8.
Carefully, transfer the soup to a high-powered blender. Blend the soup until completely smooth, adding more potatoes if necessary to thicken the soup to your desired viscosity.
2 ½ medium russet potatoes, peeled and diced
high powered blender
9.
Return the blended soup to the high-walled skillet. Bring the soup to a simmer and add the remaining potatoes, cream, and cheese. Stir to combine and season the soup to taste with salt and white pepper.
2 ½ medium russet potatoes, peeled and diced
1 cup heavy cream
2 oz quark (cream cheese or farmers cheese)
½ tsp ground white pepper
kosher salt, as needed
2 high walled skillets
10.
Serve and garnish the soup with chopped chives, freshly ground black pepper, and a drizzle of extra virgin olive oil.
chopped chives, to garnish
extra virgin olive oil, to garnish
ladle
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