It’s the time of year where I’m simultaneously mourning the last days of summer and antsy to move on to the crisp fall weather. Barcelona has been skipping back and forth between seasons – sunny and balmy one day, cool and stormy the next.
During one of the fierce thunderstorms this week, I put the potatoes in our CSA basket to good use and made a simple, creamy potato-leek soup that hit the spot. Cozy up with a bowl – you won’t regret it.
- 2 tablespoons butter
- 4 leeks (white and light green parts only), roughly chopped
- 5 small potatoes, peeled and thinly sliced
- 4 cups chicken stock
- 1 1/2 cups heavy cream or half and half
- Olive oil
- Salt, pepper, dried thyme and other spices
- Handful of cubed pancetta (about 1/2 cup)
- 1/4 baguette, cut into medium chunks
- Melt butter in a large heavy pot over medium heat. Add leeks and potatoes and cook for about 10 minutes, until softened slightly.
- Add broth and simmer for 15-20 minutes until potatoes are very tender. Add cream and heat through.
- At the same time, cook pancetta in a small pan with olive oil, salt, pepper, thyme and bread crumbs until crispy, about 8-10 minutes.
- Use an immersion blender (or work in batches in a regular blender) to puree until it is still lightly chunky, not totally smooth.
- Season with salt, pepper, thyme and any other spices you like.
- Serve topped with pancetta-crouton mix, with extra sliced bread on the side.