Potato and Leek Soup II
This recipe for potato leek soup is adapted from one by Daisy Garnett in her book Cooking Lessons. It makes a creamy puréed soup whose texture is even smoother when sieved.
930 g leeks (not including the toughest portion of their green tops), halved lengthwise and sliced
90 g unsalted butter
330 g onion, peeled and diced
600 g yellow potatoes, peeled and diced into 1–2 cm cubes
2.7 L chicken stock
Salt
Freshly ground black pepper
After preparing the leeks, wash them very well in water to remove all traces of dirt and grit, which hide between the layers. Drain well.
Melt the butter in a large pot over medium heat. Add the vegetables, and season with a pinch each of salt and pepper. Stir to coat everything well with butter.
Cover the pot, and let the vegetables sweat over low heat for 10 minutes—make sure not to let them brown.
10 minutes
Stir in the chicken stock, and bring the pot to a boil. Simmer until the vegetables are cooked through.
Working in batches if necessary, purée the mixture using a hand- or full-size blender.
If you would like a very smooth soup, work the puréed mixture through a sieve into a clean pot—this is laborious, but it yields a velvety product.
Taste the soup, and season to taste with additional salt and pepper.