If ever there was one soup that conjures up the image of small farmer’s rock walled cottages and wide open fields, it has to be leek and potato. This relatively easy to prepare soup is filled with flavor, delightful to look at, and most of all good and hearty.
- 2 lbs. peeled and sliced potatoes (boiling potatoes work best)
- 1 lb. leeks that have been washed and sliced
- 5 C. chicken or vegetable stock
- 2 1/2 C. milk
- 1/2 C. cream or half and half
- 1/4 C. fresh chives, chopped
- 1 onion finely chopped
- 1 stalk celery sliced thin
- 4 T. butter
- 2 T. fresh parsley, chopped
- 1 bay leaf
- Salt and pepper to taste
In a large saucepan on medium heat, melt the butter than add the vegetables. Allow them to cook for approximately 5 to 7 minutes keeping them stirred frequently. Now add in the stock or vegetable broth, 1/2 C of the milk, parsley, and bay leaf, salt & pepper and reduce the heat to low. Cover the pan and cook until the vegetables have become tender. This should take about half an hour.
At this point remove the bay leaf and discard it. Allow the soup to cool for approximately 10 to 15 minutes. Place the soup in a blender and process in small batches until it is smooth. Return the puree to the saucepan on medium heat, slowly stir in the rest of the milk. Once the soup is heated all the way through, serve it in individual bowls. Swirl in 1 T. of the half and half or cream and then sprinkle chives on top of the soup for a beautiful dish that everyone is sure to enjoy.