You Won’t Believe How Lemon & Chives Wake Up This Classic Potato-Leek Soup.

en years is long enough for a website to go without a potato leek soup recipe, don’t you think? I’ve always been a bit torn about it — it’s thick, pale, and can be a little sleepy. And yet if there is any time of year that’s going to bring out my cravings for filling and uncomplicated soup, if there’s any time of year when my nostalgia kicks in for the thick, hearty vegetable porridges I had in Ireland with brown bread and ale, if there’s any time of year when I’d happily act and eat like a slumbering bear in a childhood fairytale, it’s January. January is biting cold and generally irredeemable unless your only commitments are to comfort and coziness. I’ll do my best to keep us covered.

At-a-glance

And this is how I make potato leek soup that’s just a tiny bit more awake and fun:

I’ve found that I prefer the cream element at the end, vs. cooked into the soup, the way you would in a classically creamy soup. I like it when there’s a little swirl and contrast, where some spoonfuls have a clearer flavor and some are more luxurious.

I have a strong attachment to chives. Maybe seeing flecks of green helps me dream of spring and convince myself it’s close? Regardless, to me, there’s never enough.

I insist that this soup is also finished with a squeeze of fresh lemon juice. It lights the whole place up.

Finally, I really enjoy making use of the potato peelings, vs. tossing or composting them. And “by make use of” I mean that I toss them with some olive oil and salt and bake them until they’re crisp and then scatter them over the soup right before eating it. Could you use potato chips instead? Yes you could. But then you won’t get to say things that make people groan, like “this is a nose-to-tail potato soup.”

Los Angeles: I love Los Angeles; we went often when I was a kid and my grandparents lived in San Diego. I’m devastated for the number of friends but also total strangers who have lost everything in the fires. The internet is swimming with lists and GoFundMes for people in urgent need of help and it can be daunting to figure out where to jump in. I’ve found this page to be a great starting point. World Central Kitchen, one of the Smitten Kitchen’s favorite charities, is there too. Few things feel better to me than providing warm meals to people displaced from their kitchens.

VIDEO:

Potato Leek Soup with Crispy Skins, Sour Cream, and a Lot of Chives

Servings: 4 to 6
Time: 45 minutes
Source: Smitten Kitchen

Ingredients

Method

Heat oven: To 375°F.

Prepare leeks: Trim off the root ends of the leeks and split each leek lengthwise. Slice the white and light green parts into 1/4-inch-thick rounds. Put the slices into a bowl of cold water, swish them to separate the layers and let any grit fall to the bottom. Scoop the leeks out (leaving the grit behind) and let them sit briefly in a colander to shake off excess water — a little dampness is fine.

Prepare potatoes: Peel the potatoes and put the peels in a bowl of cold water to prevent discoloration while you make the soup. Slice the potatoes 1/4-inch thick.

Make the soup: Warm a medium soup pot over medium-high heat and add the butter. Once melted, add the drained leeks, minced garlic, 1 teaspoon kosher salt, and several grinds of black pepper. Cook, stirring occasionally, until the leeks are softened but not browned, about 7–10 minutes.

Add the broth, the sliced potatoes, and the bay leaf, then bring everything to a simmer. Cover and cook over medium-low until the potatoes are tender, about 15 minutes — you should be able to break them down easily with a spoon.

Make the crispy skins: While the soup simmers, drain the potato peels and pat them dry. Line a baking sheet with parchment. Toss the peels with olive oil and a sprinkle of salt, spreading them in a single layer. Bake for 10–15 minutes until dry and crisp; check at 10 minutes and add time as needed. Remove from oven and set aside.

Finish the soup: When the potatoes are tender, discard the bay leaf and blend the soup to your preferred consistency with an immersion blender or in batches in a regular blender. (The author half-blends for a bit of texture.) Taste and add more salt — the recipe usually needs at least another teaspoon — and more pepper.

To serve: Ladle the soup into bowls, squeeze a bit of fresh lemon juice over each portion, then add a generous dollop of sour cream and swirl. Scatter minced chives on top and sprinkle with some of the crispy skins; serve the rest alongside. Eat immediately.

Do ahead: Store soup and toppings separately; the soup keeps refrigerated up to 5 days.

Note:

Let’s talk about shopping for leeks: stores vary a lot in leek size and the proportion of usable pale green/white parts. Thicker leeks sometimes have less usable white/green. The recipe is flexible — if the leeks you find are thick, buy extra.

Ingredients

Practical Tips