Potato-Leek Soup  Difficulty: Intermediate  |  Prep Time: 15 Minutes  |  Serves 6

  • 4 medium leeks
  • 2 tablespoon unsalted butter
  • 3 cups water
  • 2 cups chicken or vegetable stock
  • 2 pounds russet potatoes, peeled and diced
  • 2 tsp Kosher salt
  • 2 tsp freshly ground black pepper
  • ½ cup heavy cream
  • Sherry vinegar or Tabasco sauce, to taste
  • 2 tablespoons flat leaf parsley, minced
  • 2 tablespoons thyme, chopped

Prepare the leeks by removing any tough outer leaves. Cut leek in half lengthwise, and then slice each half crosswise into half-moons, about ½ inch wide. Use only the white and light green parts, discarding the dark green. Place the cut leeks in a large bowl of water, and agitate to remove any dirt. Lift the leeks out of the water, leaving sediment in the bowl. Repeat if needed.

In a large heavy saucepan over medium-high heat, melt the butter and add the leeks. Cook the leeks with salt and pepper to taste over moderately low heat, covered, stirring occasionally, for 8 to 10 minutes, until they are softened but not browned.

Add the water, stock and potatoes. Bring to a boil then lower the flame to medium-low and simmer for 20 minutes, or until the potatoes are tender.

Puree the soup with an immersion blender or in batches in a blender. Always be cautious when blending hot liquids. Add cream and vinegar or Tabasco to taste and adjust for seasoning with salt and pepper.

Evenly divide the soup among 6 soup bowls and garnish with the herbs.

*May be made vegetarian by using vegetable stock.

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