Leek and Potato Soup

Makes 6 servings


•  1 lb. Leeks (2 large), white portion
•  1 lb. Potatoes, peeled
•  2 cloves Garlic
•  2 tbs. Unsalted butter
•  1 qt. Chicken or vegetable stock
•  1 cup Heavy cream
•  Ground white pepper
•  Sea salt
•  Garlic powder (optional)


Dice leaks, about ½ inch, and wash in a colander to remove any grit.
Dice potatoes, about ½ inch.
Grate garlic or use a garlic press.
Melt butter in a 4 qt. saucepan and cook leeks, potatoes, and garlic together for about 10 minutes, over medium-high heat, stirring frequently.
Stir-in stock and cream, bring to a boil, then reduce to a simmer and let cook for about 20 minutes, stiring once or twice.
Adjust seasoning with white pepper, sea salt, and (optionally) powdered garlic.
Blend about ½ the soup or use an immersion blender, but don’t puree it totally because the potatoes will become glue-like.