Recipe: Jacques Pépin’s Rustic Leek and Potato Soup
When I asked chef Jacques Pépin about his favorite childhood dishes, he fondly brought up this soup. He mentioned that it was simple, versatile, comforting, and satisfying — all qualities I agree that this delicious soup has.
Jacques says, “Leeks and potatoes are commonly made into creamy vichyssoise. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock. This is one of my favorite soups. I serve it sprinkled with grated Gruyère cheese, but that is not essential.”
Serve this meal with:
This may seem like an unconventional way to slice potatoes, but it actually works quite well here so you get thin slivers that cook quickly, but are still bite-sized.
With just one leek and a few potatoes, you have a great fall or winter soup. While this soup is meant to be served chunky, you can always blend it if you like!
– Christine, October 2015