Potato soup holds a special place in my heart. It always takes me back to those spring and summer months when we were kids, returning home from school and other activities to a readied pot on the stovetop. Now, every year, the return of warm weather leaves me craving some version of it.
This recipe is simple in flavour and preparation. Once cooked, the soup is puréed in a blender, creating a slightly thickened consistency from the potatoes. While this definitely qualifies as comfort food, the dill and Swiss chard bring a fresh and light quality to the soup, making it a perfect fit for spring.
This recipe is delicious with or without a parmesan rind, so don’t fret if you don’t have one on-hand. That being said, when the rind is boiled in the broth, it gives this soup a level of umami that is undeniably worthwhile. Just don’t forget to remove it once it’s time to blend! I store all of my parmesan rinds in the freezer until I’m ready to use them, and it’s a rarity that I don’t have one on-hand. Get into the habit and you’ll always be prepared to elevate your soups and sauces.
Finally, when I make soup, I’m constantly seasoning to taste from beginning to end. It takes time for the flavours to set in, so if you wait until the very end, you won’t allow for that process to take place and you’ll likely find yourself going back and making adjustments after you’ve eaten. Do this in stages, throughout the cooking process, and you’ll have more success. This is the same reason that certain dishes taste better as leftovers.
Bon appetit!
Potato Leek Soup with Roasted Garlic and Swiss Chard
Ingredients
- 3 Large Yellow Potatoes, cubed
- 2 Large Leeks, whites and pale greens roughly chopped
- 1 Head of Garlic
- 6-8 Cups Broth, preferably homemade
- 1 Large or 2-3 Small Parmesan Rinds, optional
- 1/2 Bunch of Dill, chopped
- 3-4 Leaves Swiss Chard, stems removed and leaves chopped
- Extra Virgin Olive Oil
- Salt + Pepper, to taste
Instructions
- Note: This recipe requires either an immersion or regular blender, in order to purée. Since the potatoes provide the soups thickness, you can alter the ratio of potatoes to broth, to meet your desired consistency.
- Preheat the oven to 400º F.
- Using a sharp knife, cut just enough off the top of the garlic, in order to expose all the cloves. Remove any loose skin, then rub the exposed cloves with some olive oil. Wrap the head of garlic in tinfoil, and place it in the oven for approximately 45 minutes or until the cloves are tender and browned. Remove the garlic and set it aside to cool.
- Heat approximately 2 tablespoons of oil in a large pot, over medium heat. Add the chopped leeks and allow them to cook, stirring periodically, until they’ve softened and the edges are beginning to brown. About 5 minutes.
- Once the leeks are done, season generously with salt and pepper and add 6-8 cups of broth, depending on your desired consistency. Add the potatoes and the parmesan rind (if using), and bring to a gentle boil. Then, reduce the heat to a simmer, cooking it covered for about 15 minutes or until the potatoes are soft when penetrated with a fork.
- While the potatoes are cooking, remove the cloves of roasted garlic from their skins, either by using a miniature serving spoon or by squeezing them out.
- Once the potatoes are finished, taste and season again.
- Remove and discard the parmesan rind, transfer the contents of the pot to a blender, and purée. If your blender isn’t big enough, you can do this in batches. If you have an immersion blender, you can do this right in the pot.
- Return the soup to the pot over low heat and season to taste, one last time.
- Add chopped dill and Swiss chard, and allow to sit for about 5 minutes, before serving.
- Enjoy!
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