Leek & Potato Soup - leeks

Method

• Prepare the leeks: Trim off the root ends and the tough upper green tops.
• Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into 1/4-inch-wide strips.
• Then cut the leeks crosswise into 1/4- inch dice.
• Wash the diced leeks thoroughly in a large basin of cold water.
• Once the dirt has settled, scoop them out with a sieve or strainer.
• Drain and set aside.
• Heat a heavy-bottomed pot over medium heat.
• Add the olive oil or butter, followed by the leeks, thyme, and bay leaf.
• Cook, stirring occasionally, until the leeks are tender, about 10 minutes.
• Peel the potatoes and cut them into 1/4 -inch dice or slices.
• Add the potatoes to the pot and cook for 3 to 4 minutes.
• Pour in the chicken stock, season with salt, and bring to a boil.
• Reduce the heat to maintain a low simmer, and continue cooking until the potatoes are tender, but not falling apart.
• 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 a splash of champagne or white wine vinegar to sharpen the flavors.
• Ladle the soup into warm serving bowls.
• Finish with a few grinds of the peppermill, and garnish with chopped parsley or chives.
• Vegetable soups often taste best several hours later or the following day.
• If time allows, make ahead and reheat gently before serving.
• Remove the bay leaf, and puree the soup before serving.
• Garnish with small fried croutons (see page 37) along with the herbs.
• Stir in 1/3 cup heavy cream before serving.