Potato Leek Soup

The weather has been so warm this winter that you might want to serve this soup cold! Super simple to make, and rich and satisfying, this is one of my winter favorites.

12 oz. leeks, white and very light part only, risned well to remove any sand, and coarsely chooped
2 1/2 oz. celery, rinsed and coarsely chooped
4 oz. yellow onion, coarsely chopped
1 1/2 lbs. russet potato, peeled and sliced intoi 1/2″ slices
1 oz. butter
6 cups chicken broth, vegetable broth, or water
2 t. kosher salt
20 turns black pepper
2 cups heavy cream (optional, but make the texture better)

Carefully measure and prepare all ingredients.

Heat a suitable pot over medium heat, and melt the butter. Add the leek, celery, and onion,

and sweat until softened.

Add the liquid and potatoes, and increase the heat to high.

Bring to a boil, then reduce to a simmer. Cook 40 minutes.

Remove from the heat, and puree using an imersion blender or blender.

Add cream, and puree to incorporate,

then correct seasoning to taste. Serve hot of cold.

Happy Winter!!



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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.