Creamy Winter Potato and Leek Soup with a Spread or Buffet of Garnishes

6 tbsp unsalted butter
4 cups chopped leeks
4 cups diced Yukon Gold potatoes cut into 1/2-inch cubes (about 1 1/2 pds.)
Kosher salt
Freshly ground black pepper
6 cups reduced-sodium chicken stock
1/2 cup Half and Half
1/2 cup crème fraîche

1.For soup, heat butter in a large, heavy pot set over medium heat. When hot, add leeks and potatoes and season with 1 teaspoon of salt. Cook, stirring often, just until leeks start to soften slightly, 4 to 5 minutes. . Add stock, and 1 teaspoon freshly ground black pepper. Bring mixture to a simmer, then reduce heat and cook, uncovered, at a simmer until potatoes are very tender, 25 to 30 minutes.

2.Purée the soup in a food processor, blender or food mill, and return the soup to the pot. Or, use an immersion blender to purée the soup in the pot. Whisk in Half and Half and crème fraîche. Season the soup with more salt and pepper if needed.  

3. At serving time, ladle soup into bowls and serve with your choice of garnishes. Serves 6 to 8.

Garnish Combinations with Prep Notes 

Grated Gruyère or Comté, fresh chopped dill, toasted bread croutons

Crumbled blue cheese, sautéed mushrooms, toasted croutons, few small rosemary sprigs

Crumbled feta, fresh chopped dill, scallions

Grated white cheddar, bacon, scallions

Grated Italian Fontina or Asiago, sautéed sweet Italian sausage scented with fennel, toasted croutons, torn basil leaves

Prep Notes 

Scallions- Trim scallion so that they include 2 inches of the green stems, then cut on a sharp diagonal into thin slices

Sauttéed Mushrooms- Halve 4 to 6 ounces brown or cremini mushrooms through stems, then cut crosswise into 1/4- inch slices. Heat  2 to 3 tablespoons olive oil in a heavy skillet until hot. Add mushrooms, stirring until nicely browned, 4 to 5 minutes. Season with salt, freshly ground black pepper, crushed dried rosemary. 

Bacon- Cut 4 to 5 thick-cut bacon slices, crosswise, into 3/4-inch pieces. Microwave them according to manufacturer’s directions, or fry until golden and crisp in a heavy skillet over medium heat. Drain on paper towels.

Sweet Italian Sausage- Remove casings from sausage and crumble. Cook in a heavy skillet over medium heat until browned.  Remove to drain on paper towels. Count on about 6 to 8 ounces of sausage.

Cheeses- Grate Gruyère, Comté, Fontina, or cheddar. Crumble blue cheese such as Roquefort or one of your favorite blues. Buy crumbled feta. Count on 1 to 1 1/2 cups (4 to 6 ounces)

Quick Homemade Toasted Croutons- In a medium heavy skillet set over medium-high heat, heat 2 tablespoons each canola oil and butter until hot. Add 2 cups fresh bread croutons (cut into 3/4-inch cubes from a baguette). Cook, stirring, until bread is crisp and golden, only 3 to 4 minutes

Copyright Betty Rosbottom 2020.