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Potato Leek Soup
I'm certain there are as many versions of this soup as there are names in a phone book. This is a tasty soup with a subtle flavor of onions. I've never heard of a cream based soup with onion base, but leeks are a different story - they are an onion's milder cousin. This recipe is not for a diet - with all the butter and cream. But it sure is good.
When preparing for this recipe, be certain to cut your leeks lengthwise first and soak and rinse vigorously to dislodge any sand trapped between the layers of the white part.
One bunch of fresh leeks - roots trimmed and dry green stalks cut off
Three potatoes peeled, diced, and boiled
One stick of butter (butter is best)
1/2 cup flour
1 teaspoon of salt
1/2 teaspoon of white pepper
4 cups chicken stock
1 quart of half and half or heavy whipping cream
Begin by boiling the potatoes in salted water.
Bring chicken stock to a boil.
While the potatoes are cooking, cut your leeks into thin slices. Most versions of this recipe call for only the white part. If you 're like me and don't like to waste food and want a little more stronger leek flavor, cut into the green part as well. Place leek slices into boiling chicken stock. Boil for 10 minutes.
While leeks are boiling, in another large sauce pan, melt one stick of butter over medium heat and add salt and pepper. When melted, add 1/2 cup of flour and whisk for about 3 minutes. The mixture should look like soft playdough. Keep mixing it and don't let it scorch. Remove from heat.
Process leeks and chicken broth together in a food processor or blender until completely pureed. This may be several batches depending on the size of the cup of your blender.
Place flour and butter pan on the heat again and whisk pureed leeks into flour mixture. Continue whisking making sure to scrape sides of pot to ensure no sticking. Allow the mixture to boil for about a minute. Slowly add half and half or whipping cream to the pot, whisking slowly to incorporate the cream.
Drain off the potatoes and gently place them into the soup. Stir to incorporate.
I usually let the pot sit on a low burner for about one hour before serving.
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