LEEK AND POTATO SOUP
Leek and Potato Soup
- Cooking Time: 30
- Servings: 6
- Preparation Time: 30
- 2 lbs leeks
- 3 tablespoons chopped thyme
- 1 bay leaf
- 1 pound Yukon Gold potatoes
- 6 cups chick stock
- Champagne or white wine vinegar (optional)
- fresh-ground black pepper
- 2 tablespoons chopped Italian parsley or chives
Prepare the leeks: Trim off the root ends and the tough upper green tops. Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into 1/4 inch-wide strips. [Don't worry too much about how you cut the leaves, because you will be blending them up eventually.] Wash the diced leeks thoroughly in a large basin of cold water. Once the dirt has settled, scoop them out with a sieve or strainer. Drain and set aside.
Heat a heavy bottomed pot over medium heat. Add the olive oil or butter, followed by the leeks, thyme and bay leaf. Cook, stirring occasionally, until the leeks are tender, about 10 minutes. Peel the potatoes and cut them into 1/4 inch dice or slices. Add the potatoes to the pot and cook for three to four minutes. Pour in the chicken stock season with salt, and bring to a biol. Reduce the heat to maintain a low simmer, and continue cooking until the potatoes are tender, but not falling apart. Taste for salt and adjust as needed. Let the soup cool to room temperature, and refrigerate for several hours or overnight. Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt. Puree using an immersion blender. If you like add a splash of champagne or white wine vinegar to sharpen the flavors. Stir in 1/3 cup heavy cream before serving.
Ladle the soup into warm serving bowls. Finish with a few grinds of the peppermill, and garnish with chopped parsley or chives.
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