Recipe: Potato Leek Soup

Chocolate & Zucchini is one of my favorite food blogs. Ever. The photos are lovely and the tone is very conversational, kinda like talking to a friend. I actually met the blogger Clotilde Dusoulier last April at her book signing at Chez Henri in Cambridge, MA (a lovely boutique restaurant you absolutely must try). She was so humble and sweet and very friendly, not at all what you would expect from a young French woman who has become famous practically over night, cooking on The Today Show and meeting fancy celebrity pastry chefs.

Clotilde’s most recent entry is Potato Leek Soup. I happened to have a huge pile of organic leeks in the fridge and 2 potatoes in the cupboard, so I felt karma was pulling me to this recipe. I am also trying to eat as healthy as possible – I mean, who isn’t at the start of a new year, right? (Don’t worry, give me a few months and I’ll be back to IV-ing cookies and candy. After all, Easter is only 2 months away.)

I did edit this recipe slightly. All Clotilde’s measurements were lovely and though I liked the soup, I wanted a touch more depth tonight. To do this, I added 2 tablespoons of light sour cream to the pot once I had pureed the entire soup. It added a touch of tang and creaminess, without adding cream or creme fraiche. I did plop a little more light sour cream upon serving, but that’s totally unnecessary. Unless your a dairy-addict like myself. Then go ahead and plop it on. By the way, I also did not add the super green pieces of leeks back into the pot. My husband has texture issues, and I didn’t want to give him the rope with which to hang me. Speaking of…

I’m not sure how many times I’ve stated that the husband hates vegetables. But he loved this soup. I think that his Irish family placed so many too-well-done-and-mushy veggies in front of him as a kid that he hates ALL veggies now. I’m slowly trying to re-educate his palette, introducing old veggies in new ways. He loved the soup, and had two servings.