Potato-leek soup is about as basic as soup-making gets, and its light, creamy consistency is a comfort under any conditions, served hot or chilled with a few green onions for garnish.  The ingredients are simmered in water and stock, blended and finished with milk.  The result is a silky smooth potage, thickened by the potato starch and flavored with delicate layers of leek. 

Yields 2 quarts

Difficulty:

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1 Tbsp Extra Virgin Olive Oil

3 cups (350g) Leek, white and tender greens, sliced ½” thick and washed thoroughly

2 cups (350g) Yukon Gold Potatoes, peel and diced 1”

1 cup Chicken Stock

2 cups Water

1 Bouquet Garni (thyme, rosemary, bay leaf, parsley stems)

1 cup hot Milk

Sea Salt and White Pepper

2 Green Onion tops, trimmed and finely minced (optional garnish)

Technique:

•In a large, heavy bottomed pot, combine olive oil, leeks, potatoes and bouquet garni.  Cover with chicken stock and water, bring to a boil and reduce to a simmer.  Cover and cook for 30 minutes. 

oTip: Get everything else set up before you peel and dice the potatoes so they don’t oxidize and turn brown.

oOptional garnish: minced green onion tops and croutons