POTATO LEEK SOUP
About 8 cups; 4 to 5 servings
Melt in a soup pot over medium-low heat:
- 3 tablespoons butter
Add and cook, stirring, until very tender but not browned, about 20 minutes:
- 6 leeks, halved lengthwise, well cleaned, and chopped
Stir in:
- 1 ¼ pounds gold potatoes, peeled and thinly sliced
- 6 cups Poultry Stock, Chicken Broth, Vegetable Stock, Vegetable Broth, or water
Bring to a boil, then reduce the heat, partially cover, and simmer until the potatoes are soft, about 25 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. For a finer texture, you may push through a chinois or fine-mesh sieve. Return to the pot and warm through if necessary. Season to taste with:
- Salt and white or black pepper
Thin, if necessary, with:
- Additional stock or water