Potato and Leek Soup
Ingredients
- 3 large leeks
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 6 medium russet potatoes, peeled and cubed
- 6 cups chicken stock or broth
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 1/2 cup half-n-half or heavy cream
- Salt and black pepper to taste
Instructions
Prepare leeks by cutting off and discarding the root ends and the tough dark green leaves. Rinse thoroughly under cold water, separating the leaves without pulling them apart. Cut lengthwise into thirds and chop. Place chopped leeks in a large bowl of cold water and stir the surface for a couple of minutes. Any residual grit will fall to the bottom of the bowl. Using a slotted spoon, drain leeks and transfer to a separate bowl. In a large Dutch oven or stockpot, melt the butter with the olive oil over medium heat. Add the leeks, onions and a generous pinch of salt. Cook, stirring frequently, until soft and wilted, 6-8 minutes. Add garlic; cook another 2 minutes. Remove 1/4 cup of the cooked vegetables and set aside for garnish. Add potatoes, chicken stock, bay leaves and cayenne pepper; bring to a boil. Reduce heat; cover and gently simmer until potatoes are soft, about 45 minutes. Turn off heat, remove and discard bay leaves and puree soup until smooth using an immersion or regular blender (if using a regular blender, process soup in small batches to prevent a heat explosion); return soup to desired temperature. Add half-n-half and more chicken stock if mixture is too thick. Season to taste with salt and black pepper. Garnish with reserved cooked leek mixture. Serve hot. Makes 6-8 servings.