Simple Potato Leek Soup
Photos by Jaymi Heimbuch
This recipe was created exclusively to pair with the 2009 Priscus from our featured winemaker, AmByth Estate. A Rhône blend, the wine is 44% Grenache Blanc, 25% Viognier, 17% Roussanne and 12% Marsanne. It's crisp and very complex for a white wine, with minerals and rind without any bitterness.
This recipe is dedicated to the Equinox! With Spring just around the corner, I find myself latching on to the very few soup days we have left. This soup--almost a chowder--is so very comfy. Yet the 2009 Priscus is crisp and filled with sunshine. Our transition from Winter to Spring couldn't be better punctuated! And if you happen to find yourself with a warm Spring day, consider this chilled asparagus soup as a pleasant plan B. 
Photos by Jaymi Heimbuch
- 2 large leeks
- 2 pound yukon gold potatoes, cubed
- 5 cups vegetable broth
- 2 cups water
- 1 tablespoon unsalted butter
- 1 teaspoon minced fresh dill
- 1/4 teaspoon white pepper
- 1/4 cup dry white wine
- 1/4 cup whipping cream (optional)
1. Remove the leeks' root and tough outer; halve lengthwise.
2. Soak in 10 cups of water with 2 tablespoons of white vinegar for 30 minutes.
3. Rinse well and chop.
Photos by Jaymi Heimbuch
4. Melt butter in a large stock pot over a medium-high heat.
5. Add chopped leeks, cook till softened.
6. Add the remaining ingredients.
7. Simmer over a medium-low heat until the potatoes fall apart (about 1 hour).
8. Remove from heat.
9. Using an immersion blender, puree to desired thickness.
Photos by Jaymi Heimbuch
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