FOOD NEWS
How To Pair Potatoes And Leeks For A Steady Batch Of Soup
BY AUSTIN HAVENS-BOWEN
French potato leek soup is a simple, satisfying meal, but if you find that the leeks in your recipe overwhelm the potatoes or vice-versa, pay more attention to how you prep them.
Firstly, it's essential to choose the best potatoes. You’ll want a waxy option like fingerlings, Yukon golds, or baby and new potatoes, which will hold up better while cooking.
As for the leeks, you’ll want to cut them into pieces that are similar in size to the chunks of potatoes in the soup, and only use the lighter green and white parts of the leeks.
Cut your leeks and potatoes into ¼ inch pieces, or at least similar-sized chunks. After that, you just need milk or cream, butter, garlic, onion, thyme, broth, salt, and pepper.
If you’d like a smoky or meaty flavor, you can add bacon or pancetta. Serve your soup with croutons, crackers, baguette slices, or garlic bread and enjoy a perfectly balanced bowl.