Potato Leek Soup

by

SERVES 6

3 tablespoons unsalted butter

4 leeks, white and pale green parts, halved and sliced and washed*

4 garlic cloves, peeled and smashed

2 pounds potatoes, peeled and cubed

6 cups chicken stock

2 bay leaves

1 thyme bundle

1½ teaspoons kosher salt

¼ teaspoon white pepper

1 cup heavy cream

Chives, chopped, for garnish

In a large pot over medium heat, melt butter. Add leeks and cook, stirring, until soft, about 10 minutes. If starting to brown, lower heat. Add garlic and cook 2 minutes. Add potatoes, stock, bay leaves, thyme, salt and pepper, and bring to a boil. Cover and turn heat down to low. Simmer for 15 minutes until potatoes are soft. Remove thyme bundle and bay leaves. Using an immersion blender, puree the soup. If using a food blender, puree soup in batches. Stir in cream and bring to a simmer, uncovered. Taste and adjust salt. If soup is too thin, simmer until thickened. If too thick, add stock to thin out to desired thickness. To serve, ladle into bowls and garnish with chives.

Chef’s tip

Washing leeks. Leeks are very sandy and cannot be used after purchasing directly from the supermarket, until they are prepared. To prepare for use, cut off tops and root bottoms; cut in half lengthwise and slice horizontally into half-inch pieces. Put into a colander and rinse with cold water to remove soil. Let drain and dry, then continue with recipe instructions.

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