There are a lot of reasons to love Diana Gabaldon’s Outlander novels and the Starz TV series that they inspired, from Claire and Jamie’s romance and the suspenseful plots to the sense of adventure as the couple travels across countries, continents, and centuries.
And while food might not be the first thing that comes to mind when you think of Outlander, the series is full of it, especially given the wide array of geographic locations and time periods that the characters explore. Theresa Carle-Sanders first tapped into this wealth of culinary potential back in 2010, when she created a recipe for rolls filled with minced pigeon and truffles after thinking of a scene from Voyager, the third Outlander novel. This recipe would become the catalyst for a much larger project: a blog called Outlander Kitchen, and then Outlander Kitchen: The Official Outlander Companion Cookbook. The book debuted in 2016, followed by a second volume last year, both published by Penguin Random House.
Below, we’ve featured her recipe for Leek and Potato Soup from her second Outlander cookbook, Outlander Kitchen: To the New World and Back Again.
This specific recipe is inspired by Lord John and the Haunted Soldier, one of Gabaldon’s novellas that follows Lord John Grey — a character familiar to fans of the Outlander books and the Starz series alike!
Fans can find more of Carle-Sanders’ recipes and additional information about her books at outlanderkitchen.com.
LEEK AND POTATO SOUP: SERVES 6
There are two main classifications of soup in traditional French cuisine: clear soups, such as bouillon and consommé, and thick soups, including bisques and purees, like this one of leek and potato. When ready, a thick soup should coat the back of a spoon thoroughly, without stepping over the line into a thick paste.
Ingredients
• 3 medium leeks (1 pound, white and light green parts only)
• 3 tablespoons butter
• 1 garlic clove, minced or grated
• 1 teaspoon kosher salt, plus additional
• 2 medium yellow potatoes (1 pound), peeled and diced
• ½ cup whipping cream
• ½ teaspoon ground white pepper, plus additional
• 2-3 teaspoons lemon juice
• snipped fresh chives, for garnish
Method
• Thinly slice the leeks on a diagonal and rinse them thoroughly in a bowl of cold water. Scoop out the leeks with your hands or a slotted spoon, leaving the grit behind. Then shake dry in a clean dishcloth or salad spinner.
• In a large saucepan, melt the butter over medium heat. When bubbling, add the leeks, garlic, and salt; sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, about 15 minutes, stirring occasionally. Add the potatoes and 1 quart water, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, about 30 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in cream, white pepper, and lemon juice. Taste and adjust the seasonings if required.
• Sprinkle with chives and serve immediately.
• Store leftovers in the fridge for up to five days.
This article was original published in Issue No. 10 of the Pop Insider. Click here to read the full issue!
