I have a bit of a potato leek soup obsession. My own brand happens to create its own broth and then get blended together into smooth, creamy perfection. Then I went to San Francisco this fall where I was served a bowl of potato leek soup just lightly drizzled with truffle oil. No pulsing blender. No cream. Again, perfection.
Whether it's the leeks or the potatoes that call to me in this soup, it's one that I find myself going back to again and again. This heartier version (read: unblended) incorporates a healthy dose of spinach for an extra nutritional boost, which is always needed and welcome in the midst of the winter.
Potato Leek and Spinach Soup
3 leeks
1/4 cup olive oil
2 cloves garlic, diced
1 1/2 pounds Yukon Gold potatoes
2 quarts of water
1/2 cup white wine
bunch of fresh thyme
2 bay leaves
3 cups baby spinach leaves
1 teaspoon white pepper
salt to taste
Truffle oil, optional
Cut off the root end and the very top of the dark green end of the leeks. Slice the white and light green portion of the leeks thinly. The dark green portion can be left longer for easier removal from the stock. In a large stockpot, heat the olive oil over medium-high heat. Add in leeks and sauté for 10 minutes until soft. Add garlic and stir once. Pour in water and the reserved green tops from the leeks. Bring to a boil and then reduce heat to simmer for 30 minutes.
Wash and dice the potatoes, leaving skins in place. Remove the long dark green tops from the pot. Add in the potatoes, white wine, bay leaves and thyme. Simmer for 45 minutes until potatoes are tender and starting to fall apart at the edges. Stir in spinach 5 minutes prior to serving and stir to wilt. Serve warm and drizzled with truffle oil if desired.
Makes 6 servings.
