Potato Leek Soup
Preparing Leeks:
To prepare leeks, cut off and discard the dark green parts that are tough. Or you can wash and use them for stock-making. Trim off the little beards at the bottom, making sure not to cut through the root. Cut the leek lengthwise through the root (the leek should stay together). Thoroughly clean the dirt between the layers.
What you’ll need:
- 2-3 tablespoons butter or olive oil
- 4 leeks, washed and sliced
- Salt
- 1 teaspoon chopped fresh thyme; optional
- 1/4 teaspoon chile powder
- 6 cups (1.5l) chicken/vegetable stock
- 1 1/4-pounds (600 g) potatoes, peeled and cubed
- 2 bay leaves
- 1/2 teaspoon freshly-ground white pepper
- In a large pot or Dutch oven, heat the butter or olive oil over medium heat.
- Add the sliced leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted.
- Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavours.
- Pour in the stock, and add the potatoes and bay leaf.
- Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
- Pluck out the bay leaves and puree the soup with the white pepper, seasoning with more salt if necessary with an immersion (stick) blender, or but use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam for causing problems. Don’t use a food processor as that will make the potato purée gummy.
If the soup is too thick, add a bit more water, until it’s the desired consistency.
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