This cold creamy potato-leek soup brings back so many memories of hot summers in New York City. Somehow, it was a classic favorite to have every summer to beat the hot, humid days in the city. For those like me avoiding dairy, here is a dairy-free (vegan) version. Note that I am also using water instead of chicken broth or milk. You can always use organic vegetable broth instead and add cream as explained below.
4 medium potatoes, peeled, cut into 12-inch cubes, soaked in 4 cups of cold water
2 T extra virgin olive oil, coconut oil or ghee
3-4 leeks, trimmed, cleaned and cut lengthwise and in half and in 1/4-inch pieces
5 ears of corn
2 T fresh tarragon, for cooking and garnishing
Fresh chives, for garnishing
Sea salt and pepper, to taste
Optional: 2/3 cup heavy cream.
- Using a sharp knife, carefully, remove the corn from the cob and cut the cob into 4 pieces. Place kernels in a food processor and finely grind.
- Place ground corn in a strainer over a bowl and drain out the liquid pressing down with a spoon to remove as much liquid as possible. Discard the solids.
- Heat a large pot over medium-low heat and add about 2 T of oil. When oil is hot, add the leeks and sweat until they become translucent. Be careful not to brown.
- Add the potatoes and soaking water (broth or milk) to the pot along with the cut up cobs.
- (Add cream here if using) Bring to a boil, then immediately reduce to a simmer.
- Cook for 25-30 minutes or until potatoes are soft when pierced with a knife.
- Remove the corn cobs and puree the rest in a blender until smooth. Place the pureed mixture back into the pot you previously used. Add the corn liquid and tarragon. Bring to a simmer and cook for 10 minutes to blend the flavors.
- Season to taste with salt and pepper adding a splash of fresh lemon or lime juice to balance the flavors. Taste and adjust seasoning as necessary.
- Garnish with fried garlic chips or shallots, chopped chives and/or fresh chopped tarragon.