Potato Leek Soup Recipe

If it's a gray day and I find good-looking leeks at the market, you can bet there's going to be potato soup for dinner at my house.

Once you get the leeks cleaned, it's a pretty simple process to get this soup together. You must, however, be sure to carefully wash to leek or you'll have sand soup. The best way I've found is to trim the leeks of almost all the green parts, trim the bottom, cut the stalk in half lengthwise, and then separate all the layers, putting all into a collander and washing carefully. It's a pain, to be sure, but you have to do it when you're using leeks.

The soup can be as thick or thin as you like, and it's great served just with some good buttered bread on the side.

2 cloves garlic, chopped
½ cup chopped leeks or onion
1 T butter
4 large potatoes, peeled & diced
4 cups chicken stock
1 cup heavy cream

Saute garlic and leeks in butter until they’re soft. Add the diced potatoes and chicken stock.

Cook over medium heat until potatoes are cooked through.
Remove from heat

Process the soup: puree in a blender, or use a masher to crush potatoes but still have pieces in the soup.
Add the cream and return to the stove just to heat through.

Garnish with some chopped green chives or scallions.

jlm