Potato Leek Soup
Serves 6 to 8
2 dried bay leaves
6 sprigs fresh rosemary or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper
1. Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
2. Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
3. Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.
Photograph by: Beatriz Da Costa CONTINUED ON NEXT PAGE KEEP GOING
THIS IS BY FAR THE BEST LEEK SOUP RECIPE. MIX THE FIRST 3 cups CHICKEN STOCK AND COOK POTATOES SEPARATELY AND SCOOP THEM OUT ON ANOTHER PLATE ASIDE. SAUTE THE VEGGIES IN BUTTER, ETC. WHEN FINISHED ADD REST OF CHICKEN STOCK THAT HAD BEEN PUT ASIDE PLUS 4 more CUPS STOCK. WHEN COOKED PUT ONE HALF THRU PROCESSOR THEN RETURN TO POT. PUT POTATOES IN PROCESSOR JUST FOR ABOUT ONE MINUTE JUST TO CRUMBLE A BIG AND ADD TO STOCK/VEGGIE MIX. JUST ADD ONE CUP FARM FRESH – THAT’S ENOUGH. DELICIOUS.
IT’S NOT A GOOD IDEA TO FREEZE THIS SOUP. THE POTATOES GET ‘MEALY’ TASTING.