INGREDIENTS:
2 Bunches large leeks, about 6 leeks
1.5lb. Yukon gold potatoes
1 Yellow onion
6 Whole garlic cloves
1 pint chicken stock
1 pint cream
1/4 cup EVOO
Salt to taste
PROCEDURE:
Quarter the leeks lengthwise, making sure to keep them attached by the root and dice into half inch sections. Soak in cold water for 5 minutes and make sure to agitate them to loosen up dirt in between layers. Let dirt settle to the bottom of the container and gently scoop the leeks from the top. Repeat process until leeks are free of dirt. Set in a strainer to dry as well as possible. Alternatively, you can spin them in a lettuce spinner to dry more quickly.
Peel potatoes and medium dice, about .5-inch X .5-inch, and store in cold water. Peel and small dice, about .25-inch X .25-inch, yellow onion.
Slice garlic finely and set aside.
Warm a shallow wide pan on medium, add oil once warm. Then add onion, garlic, and a large pinch of salt stirring consistently to keep from browning. After translucent, add leeks and continue to stir until soft, about 5 minutes.
Add chicken stock, cream, and potatoes and bring to a simmer. Cook for about 10 to 15 minutes or until the potatoes are soft. Do not overcook as this will mute the color of the soup.
Carefully transfer to a blender and blend until smooth, alternatively you can use a hand blender, this will take a bit longer.
Immediately serve in a warm bowl and top with Crème fraiche and olive oil. This will also hold for 5 days in an air-tight container in the refrigerator. This soup also freezes very well.
Pro tip: You can reserve green leek tops, blanch in boiling water, and shock in ice water. Add tops to the blender in the final step for a boost of green color. The beautiful color will wow your guests.
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