Potato-Leek Soup

By Talk2usoon

Chicago's California Pizza Kitchen's recipe (shown in photograph as their "Two in a bowl" offering.
I've posted the recipe for their Sedona White Corn Tortilla soup as well.

Ingredients

• 1/2 pound leeks (cleaned, trimmed and sliced 1/4 inch; white part only)
• 1 pound russet potatoes, peeled, dried and cut into 1/2 inch chunks
• 3 cups water
• 2 teaspoons kosher salt
• 1 bay leaf
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1/2 teaspooon ground white pepper
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon soy sauce
• 1 1/3 cups chicken stock (preferably homemade)
• 1/2 cup heavy cream
• 1 1/2 cups half & half
• 2 tablespoons chopped scallion greens (optional garnish)

Details

Servings 4

Preparation

Step 1

Place half the leeks and all the potatoes, water, salt, herbs and spices in a 3 quart pot over medium heat. While the potatoes are cooking, cook the remaining leeks in olive oil in a separate pan over medium heat for 10 to 15 minutes, stirring frequently. Add soy sauce to leeks after they carmelize; they should not be crispy or black. Continue cooking, gently, until the leeks are a uniform caramel color.

Add the stock to the leek pan and carefully pour leeks and stock into the potato pot. Use a rubber spatula to recover all pan drippings and add them to the potatoes.

When the potatoes are soft and crumbly, remove the pot from the burner; remove and discard bay leaf and process the soup to a coarse puree. Return the soup to the pot, whisk in cream and half-and-half. Bring the soup to a gentle boil and remove from heat.

Soup may be served at once, garnished with chopped scallion greens or olive; or may be thoroughly chilled and served as vichyssoise.