Potato Leek Soup

• 8 to 10 medium baking potatoes
• 4 or 5 leeks
• 1 medium onion
• 3 Tbsp. butter
• 3 quarts chicken or vegetable stock
• 2 or 3 large sprigs of fresh thyme
• 1 bay leaf
• Salt to taste
• Fresh ground black pepper to taste

You must use russet or another mealy type baking potato for this recipe to get the correct texture. Do not use waxy potatoes like red or white potatoes because they won't break down the way the mealy potatoes do. Wash and peel the potatoes, slice them very thin, (this is important to help keep the cooking time down) a mandoline is a very useful tool for this if you have access to one. A food processor with a slicing blade is also a great time saver but a knife and a bit of patience is all you really need. Set the potatoes aside until later. Remove the green portion of the leeks and trim the root end. Leeks often have sand or mud in them, split them in half lengthwise and wash very well, cut the halves into thin slices after cleaning. Peel and dice the onion, I prefer white onions or sweet yellow onions for this recipe.

Melt the butter in a pot large enough for 5 or 6 quarts. Add the onion and leeks and sprinkle with a bit of salt. Sweat the onion and leeks until the onion is translucent, do not brown the onions. Add the stock and bring to a boil, add the sliced potatoes and bring back to a boil (don't worry if the potatoes have discolored, it is harmless and the heat of cooking will correct this problem). Lower the heat to a simmer. Add salt and pepper to taste. Add the thyme and bay leaf. Stir frequently, as the soup cooks, the potatoes will break down and from a creamy soup. Remove the bay leaf and stems from the thyme just before serving.

Garnish with a dollop of sour cream or creme fraiche and some chopped chives if desired.

Page Last modified: March 31 2006 09:27:50.