Here’s another favorite for those spring days that aren’t quite warming up the way I’d like. Pureeing the whole pot helps kids who like onion-y flavor but not texture.
I tend to serve the kids a cup, not a bowl, with a grilled cheese sandwich (if they’re lucky, the cheddar-gruyere from Trader Joe’s). For the grown-ups, a bowl of this soup, a roll, and a glass of white wine is dinner.
1 tbsp. oil
1 tbsp. butter
3-4 leeks, depending on thickness (nice spring ones aren’t usually more than 1 in. thick)
3 potatoes, peeled and diced into ¾-inch cubes
3 cups water
2 cups chicken or veggie broth
Salt and pepper to taste
Clean leeks thoroughly, first cutting off rooty bottom and dark green tops (leave about 1-1/2 inches of light green). To clean, split the leek vertically in half. Then fan open under running water, rinsing the grit. Slice each half into ¼ inch thick half moons.
Cook leeks in oil and butter over medium heat for 10 minutes, stirring frequently. When the leeks are soft and just starting to brown, add the potatoes. Turn the heat to medium-high to let the potatoes brown a little, 3-5 minutes. Be careful to stir enough that the leeks don’t burn. Add the liquid and salt & pepper, cover, and simmer until the potatoes are tender, about 10 minutes.
Blend half to all of the soup. An immersion blender is safest. If you use a regular blender, let the soup cool for about 20 minutes. Blend in batches, not filling the blender more than 2/3 full. Hold the lid tight. Return soup to pot and warm through.