A Parisian Leek and Potato Soup is Perfect for a Supper Bowl Supper!

A few weeks ago in Paris I sampled a delicious leek and potato soup at a Left Bank restaurant called Les Sellae. Although potato soup cooked with leeks is a classic winter offering in France, the inventive chefs had enhanced their version with contemporary touches by finishing the potage with swirls of Taleggio cream plus sprinkles of crispy speck (an Italian deli meat similar to prosciutto) and fresh dill. I tried recreating the soup with good results in Paris, and once home in New England prepared it again with a few tweaks. As I took sips of this hearty, warming soup, I had a Eureka moment when I realized that it would be perfect to serve for The Super Bowl this coming Sunday!

The soup takes about 45 minutes start to finish, and can be prepared a day ahead. I replaced the speck with prosciutto and sautéed the julienned slices several hours ahead. For the Taleggio cream, I simply melted bits of the tangy Italian cheese in simmering cream at serving time.

To round out the menu, add a salad of mixed greens tossed in a lemon and shallot dressing, a warm crispy baguette, and a bowl of pears, grapes, or apples served with your favorite homemade cookies.