Potato and Leek Soup
Servings 4
Ingredients
- 1/4 cup butter
- 1 tbsp olive oil
- 3 medium leeks, thoroughly washed and drained (pat dry with paper towels)
- 1/4 cup dry white wine
- 2 lbs Yukon Gold potatoes, peeled and chopped into small-ish pieces
- 6-7 cups vegetable or chicken stock
- 1 bouquet garni, bought or homemade (instructions below)
- salt and pepper
- 3/4 cup heavy cream or crème fraiche
Instructions
- Over medium heat, in a large skillet, heat butter and oil together. Add dry chopped leeks, salt lightly and cook until just tender, 4-5 minutes. Do not brown.
- Add the splash of wine and cook until almost gone, 3-4 minutes.
- Stir in the potatoes, then add the stock and herbs, salt and freshly ground pepper, white or black.
- Simmer the soup for 25-30 minutes or until the potatoes are easily pierced with a paring knife. Take the pan off the heat and remove the bouquet garni.
- Carefully purée the hot soup with an immersion blender or in batches in a blender until smooth. Stir in the cream and gently reheat. Do not boil.
- Serve hot or cold with a swirl of cream and a raw garnish of very finely sliced leek, slightly fluffed to separate the rounds, white part only.
Notes
Bouquet Garni:
Wrap 2-3 sprigs each of rosemary, thyme and basil plus 2 bay leaves
in one of the dark green leek leaves and tie tightly with butchers’ twine. Marjoram is a nice addition and a few peppercorns work well too if your package is tightly enough wrapped.
in one of the dark green leek leaves and tie tightly with butchers’ twine. Marjoram is a nice addition and a few peppercorns work well too if your package is tightly enough wrapped.