Sunday, October 24, 2010

Leek and Potato Soup

2lbs leeks
3 tbsp olive oil
1tbsp chopped thyme
1 bay leaf
1 lb Yukon gold or yellow
6 cups chicken stock
champagne vinegar or white wine vinegar
fresh ground pepper
2 tbsp chopped Italian parsley or chives

Prepare the leeks by trimming off the root ends and the upper green tops. Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into ¼ in wide strips. Then cut the leeks crosswise into ¼ in dice. Wash the diced leeks thoroughly in a large basin if cold water. Once the dirt has settled, scoop them out with a sieve or strainer. Drain and set aside.

Heat a heavy bottom pot over medium heat. Add the olive oil, followed by the leeks, thyme, and bay leaf. Cook stirring occasionally, until the leeks are tender, about ten minutes. Peel the potatoes and cut them into ¼ in dice. Add the potatoes to the pot and cook for 3-4 minutes. Pour in the chicken stock, season with salt and bring to a boil. Reduce heat to maintain a low simmer and continue cooking until the potatoes are tender, still maintain their shape. Taste for salt and adjust as needed. Let the soup cool to room temperature and refrigerate for several hours or overnight. Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt. If you like, add champagne vinegar or white wine vinegar to sharpen the flavor. Ladle the soup into warm bowls. Finish with ground pepper, olive oil drizzle or garnish with fresh chopped parsley or chives.

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