214 October 9, 2014 Comfort Food

Healthy Luscious Potato Leek Soup

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There is something very satisfying about creating a comforting pot of soup from a few simple seasonal ingredients. Fall potatoes and leeks come together in this classic pairing. To be honest, in the past I have tended to shy away from Potato Leek Soup, because of the many occasions when ordered, it arrived bland and lifeless. This version, I assure you, is not. It’s rich and flavorful, all the while staying light and healthy. Served with crusty bread, it makes for a gratifying and wholesome meal.

This time of year, local farmers’ markets are filled to the brim with the vibrant colors of fall. Pumpkins, apples and winter squash dominate the scene with their rich warm hues and bright pops of color, but venture a little deeper, and you will discover the subtle shades of fall potatoes. Deep blues and purples, rosy reds and soft buttery yellows – nowadays, there are hundreds of different kinds in all shapes and sizes – and the farmers’ market is a great place to find these unique varieties.

With so many kinds available, how do you decide which potatoes to purchase? It all depends on how you plan to cook them. Potatoes, in general, are divided into three groups; starchy, waxy and all-purpose, based on their level of starch. And it’s their starch level that tells us how to best prepare them, some lending themselves better than others in recipes, impacting the outcome.

Starchy potatoes, like russets and bintjes, are very low in moisture. When cooked, their cells separate, becoming aerated and fluffy. They absorb whatever you pair with them – ideal for buttery fluffy mashed potatoes or baked potatoes. Their low moisture content, and high absorption makes them ideal for frying, perfect for french fries or potato pancakes. But these high starch potatoes can also too easily absorb water, so they fall apart when boiled, making them not the best choice for salads.

Conversely, waxy potatoes, including red potatoes, fingerlings, most new potatoes, and some blue potatoes, are low in starch with flesh that is characteristically creamy, firm and moist that holds its shape well after cooking. They’re typically great for roasting in the oven, blanching, pureed in soups and baked in casseroles. Because they have a more cohesive cell structure and don’t get overly mushy, they are an ideal candidate for potato salads.

All-purpose potatoes have a medium starch content falling somewhere in between the starchy and waxy potatoes. They’re a true multi-purpose potato, and can be used in just about any cooking application. The most popular example is the Yukon Gold potato. Other varieties include, yellow fins, and some purple and white potatoes. They’re moister than high-starch potatoes yet hold their shape a bit better.

This is also the time of year that leeks are in season – so it makes perfect sense that they be paired together. The addition of onion and garlic gives the soup added dimension and complexity. Instead of butter, use olive oil. Instead of cream, use light sour cream. The tanginess of the sour cream gives the soup a little oomph and hint of brightness, which to me, makes all the difference.

Cut the leeks lengthwise, and rinse under running water to remove any dirt. Slice into ¼ inch slices using the white, yellow and pale green parts.

Top with fresh chives and serve.

2 Cup serving size

(with veggie stock ) (with chicken stock)

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