Leek and Potato Soup
Ingredients
- 2 medium sized leeks
- 1 tbsp. olive oil
- 2 tbsp. butter
- 1 1/2 lb. Yukon gold potatoes
- 4 c. chicken stock
- a few sprigs of thyme
- a sprig of rosemary
- 1 bay leaf
- small bunch of parsley
- 1/4 c. chardonnay
- 1/2 c. cream
- salt and pepper to taste
Method
Peel the potatoes and cut into 1/2" dice. Set aside.
Bunch the thyme, rosemary, bay leaf, and parsley together and bind with some butcher's twine.
Clean the leeks of dirt and chop coarsely. Add olive oil and butter to a dutch oven over high head and heat until the butter melts. Add the leeks and some salt and simmer until the leeks are soft.
Add the potatoes, the herb bundle, the chicken stock, and the chardonnay and simmer with the lid on until the potatoes are done.
Add 1/2 cup of milk. Bring temperature back up, but don't boil.
Mash everything with a potato masher or use an immersion blender if you want a very smooth consistency.
Notes
This creamy soup has a satisfying flavor from the leeks. The potatoes give it a great consistency. I like it chunky, but feel free to use an immersion blender if you'd prefer it smooth. Don't blend it too much or the potatoes will get gummy. Some people like to render some bacon before cooking the leeks, but I feel that this soup stands on its own.
2020-01-03 - I didn't have cream so I used milk instead. It was not as rich as I would have liked. I did shave some parmeggiano on top and added a bit of extra virgin olive oil, and that was very nice.