Kara and Marni Powers are the founders of Twin Tastes where they cook, dine and blog their way through Boston and beyond. The twin sisters see the act of cooking and entertaining as a form of creative expression, an art that encourages the mixing of flavors, spices, techniques and stories. Their interest in cooking dates back to their Greek grandmother’s open-arms approach, letting them taste her delicious creations like her famous spanakopita. Here’s their favorite recipe for potato leek soup. Enjoy!
Potato Leek Soup with Slivered Asparagus
A classic, velvety smooth potato and leek soup. To add a little texture and pop of green to the pureed soup, sprinkle chopped asparagus on top.
- 2 tablespoons unsalted butter
- 1 tablespoons Extra Virgin Olive Oil
- 3 leeks, rinsed and diced
- 4-5 medium sized russet potatoes, cubed
- 2 cloves minced garlic
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 Bay leaf
- 5-6 cups chicken broth
- 1 tablespoon fresh parsley
- 6-8 stalks asparagus, blanched and finely diced on a bias
- Generous salt and pepper throughout
In a dutch oven, heat the butter and Extra Virgin Olive Oil on medium-high and add the leeks. Saute until the leeks are soft, about 7 minutes. Stir in the potatoes, garlic, cayenne pepper and saute for an additional minute. Season with salt and pepper. Add the Bay leaf and chicken broth. Cover and simmer until the potatoes are fork-tender, about 20 minutes.
In batches, puree the soup in a blender (an immersion blender would also work). After the soup is pureed, reduce the heat to low, and return the mixture back to the pot. Stir in the parsley and more salt and pepper to taste.
Ladle the soup into bowls and top with a sprinkle of diced asparagus, a dollop of creme fraiche or sour cream, and a hunk of your favorite artisan bread.