leek potato soup
Alison Roman
I'll cut right the the chase and say that I was disappointed by this recipe. The main issue I had was that it didn't actually taste like leek potato soup. Instead it tasted like a pickle. Alison Roman is up-front about her love of dill and bright, brine-y flavors, so this is no surprise. Nonetheless, I've had another soup recipe of hers that basically tastes the exact same as this one. And it seems that her matzo-ball soup is not a far deviation either. Her repertoire is rather one-note at times. I would have preferred a soup which celebrates the delicate flavors of the humble leek and potato, instead of masking them.
I did appreciate the rustic approach this recipe took. There's wisdom to skipping the blender here, since potatoes can easily become gummy when blended. If I were to make leek potato soup again, I might use a similar process of sautéing the vegetables, then simmering them in a high-quality stock. But I would skip the kale, dill, and vinegar, and add a lot more white leeks. That way the soup has more leek-and-potato integrity.
Then again, I do love silky, blended soups. Perhaps there's an argument for more technical recipes, like this or that one.
Another grievance I have with this soup is its unappetizing appearance. The broth is cloudy with a grey-ish tint. The globs of wilted kale and dark leeks look sad and expired. In the future I will omit the dark greens.
Sorry to write such a critical review. What can I say, I really didn't like this. Not sure I am interested in trying recipes from Roman moving forward. I still like the idea of leek potato soup, but am yet to find the right recipe for me.