Sometimes the science of cooking works in strange ways.
In this case, it probably was the combination of slightly caramelized leeks and puréed starchy potatoes, though that’s just a guess. Whatever the cause, this easy soup tastes as if it contains about a pound of melted cheese – but it contains none.
Despite having just 1 1/2 cups of low-fat milk, it was richly creamy and savory. The same basic approach to soups outlined in this recipe can be applied to any number of fall soups, including apple and butternut squash, potato and zucchini, and yellow onion and carrot.
In each case, substitute the different vegetables for those called for below, adjust the seasonings (though those listed work well for all of these combinations) and cook as directed.
Preparation time, start to finish is 30 minutes. Makes 4 servings.
Ingredients
3 tablespoons olive oil
3 small leeks, ends trimmed, thinly sliced
1 teaspoon cumin
1 tablespoon grated fresh ginger
1 teaspoon smoked paprika
1 large apple, cored and diced
4 to 5 medium potatoes, cut into 1-inch chunks
2 to 3 cups vegetable or chicken broth
1 1/2 cups milk
Salt and freshly ground black pepper, to taste
Fresh chives, chopped (for garnish)
Directions
In a large saucepan, heat the olive oil over medium-high. Add the leeks and sauté until limp, about 2 to 3 minutes. Add the cumin, ginger and paprika, then sauté another minute.
Add the apple and potatoes and sauté 1 minute. Add the broth (enough to cover half the potatoes) and milk, then bring to a simmer. Reduce heat to medium, cover and simmer until potatoes are tender, about 12 minutes.
Transfer the soup to a blender, in batches if necessary, and carefully blend until smooth. An immersion blender also can be used. Return the soup to the saucepan. Season to taste with salt and pepper.
If you prefer a thinner soup, more broth can be stirred in. To serve, garnish with chopped fresh chives.
