Most creamy potato based soups have peeled potatoes as one of the main ingredients. We leave the skins on our potatoes. To me, this is what makes this soup taste really “potatoey.” You can, however, peel the skins off of your potatoes for this soup if you just can’t do the skins-on-in-a-soup thing. But please, leave the chunks of potatoes to get the rustic effect. 😉
I must close by mentioning how it makes your house smell like buttery-garlic-somethin’-good-is-on-the-stove deliciousness. We served this with a small salad, but of course, it could also be served alongside a piece toasted bread. Here’s the recipe!
Rustic Potato Leek Soup
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
4 leeks, white and light green parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
4 Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups chicken stock
1 sprig of rosemary
1 cup whole milk
1/2 cup heavy cream
Salt and freshly ground black pepper
Heat butter in a large stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and rosemary. Bring mixture to a boil, and then reduce to a simmer. Cook until potatoes are very tender, about 40 minutes.Use a potato masher to push down on some of the potatoes, about half leaving plenty of chunky potatoes. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.