We recently received a large leek in our CSA box from Farm Fresh to You. My first impulse was to attempt potato and leek soup for the first time. I modified this recipe shortly after I first published it, and the result was a great compliment from my wife: “This is good enough for company.”
2 T butter
2 large leeks, white and pale green parts only, well-rinsed, chopped
4 medium (approximately 4 inches long) Idaho potatoes, peeled and cut into half-inch cubes
1 quart chicken stock (use low-sodium chicken stock or vegetable stock for a lighter flavor)
½ C heavy/whipping cream
Salt to taste
White pepper to taste
Chopped fresh chives (optional, for garnish)
Crème fraiche (optional)
In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft and translucent, approximately 10 minutes. Add the potatoes and the stock, bring to a boil, then simmer approximately 20 minutes, until the vegetables are cooked through and very tender.
Submerge an immersion blender in the pot of soup and puree it until smooth. You may want to leave a few small chunks, but we prefer a very smooth soup.
(If instead you use a regular blender, carefully ladle the soup – HOT! – into the pitcher. You may have to do this in two or three batches. Fill the pitcher only half full. Remember to take the feeder top off the blender lid and drape a kitchen towel over the hole, to avoid a vacuum buildup in the pitcher when the soup cools as it purees. Your other option is a food mill, which actually does a better job by straining out any stringy bits of the leek.)
Add the cream and blend or stir vigorously to combine it well with the pureed soup. Bring back up to a gentle boil. Add salt and pepper to taste.
Optional : Top with a teaspoon of crème fraiche and garnish with the chopped chives.