I’ll be honest. This was really, I think, Soup #1, but when Sarah came over that day late last winter, I was feeling all crazy (I guess?) and decided to throw some purple fingerling potatoes into the mix. Oh, we silly inventive cooks. The artist in me forgot about the whole transfer of color thing, and so Sarah ended up with a beautiful soup (made with waxy, gorgeous Yukon Golds) that she took home to show off, and I, on the other hand, was left with a purple-tinted, strange looking soup. Which we ate. But it was not fit for the photo shoot. I have made this soup time and time again since then, and it’s become the annoying soup I can never take a picture of. There’s the cooking in the evening and during the winter and spring it was just too dark too early to get any good natural light. So, with hopes to get a quick shot the next day, I would find that it was always whisked away in a packed lunch (Dave knows an opportunity when he sees one) or I was serving up leftovers to hungry people who didn’t have time to watch mommy be crazy with her camera.

Anyway, it’s like the chocolate chip cookie. Everyone has THE best recipe, but here’s my BEST recipe for potato soup. Why the best? I think it’s a favorite of so many because it’s really about the leeks. And leeks are divine. Also, a little trick of mine is not to add any cheese but a rind of Parmigiano Reggiano instead. It melts off slowly during the cooking, and gives the soup this amazing flavor you wouldn’t get if you were just throwing in grated cheese. I have piles of rinds in the back of my fridg, and I’d probably karate chop anyone who tried to do me a favor and throw them out. Rinds, friends, rinds are like gold. Hoard them and then use them.

Potato Leek Soup

recipe by Stephanie Kunstle

Note: serves 6

Ingredients:

• 3 leeks (medium to large)
• 4-5 large Yukon Gold potatoes (just bigger than my fist), peeled or not, cubed into one inch cubes
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. butter
• 1 rind of Parmigiano Reggiano (or, maybe 1/3 to 1/2 cup grated parmesan)
• 1 cup milk (2% or whole fat)
• 1 heaping Tbsp. flour
• a scant 1/4 cup fresh Italian parsley, chopped and reserved for the end

Preparation:

1. Chop off tough green parts of leeks (and the roots) and discard (or be Greek and save to cook in another dish…ahem…Telly?)
2. Slice leeks lengthwise, and then again, so they are quartered lengthwise. Then chop them about 1/2 inch thick, and soak in a salad spinner full of water for a few minutes, to let all the grit and dirt sink to the bottom. Spray off well, and spin to remove most excess water. If you don’t have a salad spinner, really rinse the leeks well after slicing lengthwise.
3. Melt the olive oil and butter in a medium to large pot, over medium heat. Add leeks, stirring frequently and cook until they become tender (about 5 minutes).
4. Add the chopped potatoes, and cover with water by about 2 inches (about 6-8 cups). Add cheese rind (if using grated cheese, wait until later).
5. Bring to a boil, and simmer, stirring occasionally until potatoes are easily pierced with a fork, about 30-40 minutes. Add water if necessary during the cooking process to keep it from becoming a stew.
6. Whisk flour into milk in a large liquid measuring cup, until very well combined (no lumps!). Pour into soup, and stir. Stir in grated cheese if you are using it, at this time.
7. Let it cook for another 5 minutes to thicken a bit, and then add salt to taste.
8. Remove from heat and stir in the fresh parsley, and garnish each bowl with a bit on top. Serve hot!