Leek and Potato Soup

Makes 6 servings

Ingredients

• 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)

Preparation

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.

•	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.