Potato Leek Soup

Potato Leek Soup

Thick and creamy, but not too heavy.  Since the potatoes will be pureed, the starch level doesn't matter too much, but you may need to adjust the liquid if you use high- or low-starch varieties.   If you don't want to puree the soup completely, choose a low-starch kind like Red Bliss.  They'll hold their shape better after cooking.

• 3 T butter


• 3 leeks


• 2 lb potatoes


• 1 bay leaf


• 5 c chicken stock


• 3 c water


• 1/2 tsp salt


• 1 tsp pepper


• 1/2 c heavy cream

Trim the leeks, keeping only the white and light green parts.  Slice lengthwise, then crosswise into slices, and soak in a bowl of cold water.  Swish the leeks around to rinse off any sand.   Heat 3 T butter in a soup pot over medium heat until foam subsides.  Carefully lift the leeks from the water, drain, pat dry, and add to butter.  Saute gently 10-15 minutes, until leeks are soft but not browned.

Peel and cut potatoes into 1" cubes.  Add to pot, along with water, chicken stock, bay leaf, salt, and pepper.  Bring to a boil, turn heat down, and simmer, covered, for about an hour.

Carefully transfer about 2 c of the soup to a blender, and puree until smooth.  Pour into a clean container.  Repeat until all soup is pureed, or leave some chunky if you wish.

Add cream and stir to blend.  Add additional salt and pepper if needed.  Serve immediately, or refrigerate.  When reheating, be careful not to boil.