Potato & Leek Soup Recipe
Potato & Leek, Homemade Wheaten Bread
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Ingredients
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Potato & Leek Soup
Homemade Wheaten Bread
Method
Potato & Leek Soup
- 1
- 2
Sweat aromatics
In a large heavy-bottomed pot over medium heat, add the butter and olive oil. When butter melts and starts to foam, add the sliced leeks and diced onion. Season lightly with 1/4 tsp of the salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes; do not brown. Add the minced garlic and cook 30–60 seconds until fragrant.
- 3
Cook potatoes in stock
Add the cubed potatoes to the pot and stir to combine with the leeks and onion. Pour in the stock so it just covers the vegetables (about 1 liter). Add the bay leaf and thyme sprigs. Bring to a gentle boil, then reduce heat to a simmer. Partially cover and simmer until potatoes are very tender when pierced with a fork, about 15–20 minutes.
- 4
Blend to desired texture
Remove and discard the bay leaf and thyme stems. For a creamy, slightly textured soup: use an immersion blender directly in the pot and pulse until mostly smooth with small bits remaining. For an ultra-smooth soup: transfer in batches to a blender (work carefully with hot liquid) and blend until silky, then return to pot.
- 5
Finish soup
Over low heat, stir in the milk and optional cream. Warm through gently—do not boil—about 3–4 minutes. Season with the remaining salt (approximately 1 1/4 tsp total) and the black pepper. Taste and adjust seasoning. If desired, stir in 1 tsp lemon juice to brighten flavors. Reheat lightly to serving temperature.
- 6
Homemade Wheaten Bread
- 7
Activate yeast
In a small bowl, combine warm water (105–115°F / 40–46°C), yeast and brown sugar or honey. Stir and let sit until foamy, about 5–8 minutes. If it doesn’t foam, your yeast may be inactive—start again with fresh yeast.
- 8
Mix dry ingredients
In a large bowl whisk together whole wheat flour, all-purpose flour and salt.
- 9
Combine wet and dry
Make a well in the flour mixture and add the foamy yeast mixture, melted butter, buttermilk (or yogurt) and molasses. Mix with a wooden spoon until a shaggy dough forms. If dough is very stiff, add up to 1–2 tbs additional warm water; if too sticky, add up to 2 tbs more all-purpose flour.
- 10
Knead dough
Turn dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and slightly springy. Alternatively, use a stand mixer with a dough hook on medium speed for 5–6 minutes. The dough should be tacky but not overly sticky.
- 11
- 12
Shape and second rise
Punch down the dough gently to release gas, then shape into a round or oval loaf. Place on a parchment-lined baking sheet or into a lightly greased 9x5-inch loaf pan. Cover and let rise until puffy and nearly doubled, about 30–45 minutes.
- 13
Bake
Preheat the oven to 375°F (190°C). If using an egg wash, beat the egg and brush lightly over the loaf; sprinkle oats or cracked wheat on top if desired. Bake for 30–35 minutes for a loaf pan (or 25–30 minutes for a freeform round) until the crust is golden brown and the internal temperature reads about 190°F (88°C). If the top browns too quickly, tent loosely with foil.
- 14
Cool
Remove bread from oven and transfer to a wire rack. Let cool at least 20 minutes before slicing to allow crumb to set. Serve warm with the potato & leek soup.