Potato Leek Potage

By davidgoodman

Based on the Julia Child recipe.

I like to use the skins on the potato and use sour cream instead of the original lemon and creme fraiche.

Ingredients

• 2 tablespoons olive oil
• 4-5 medium russet potatoes (1 pound), roughly chopped
• 3 large leeks (1 pound), cleaned, and thinly sliced
• 6 cups vegetable stock (or light chicken stock)
• Kosher salt, to taste
• 1/2 cup sour cream
• 1/3 cup minced chives

Preparation

Step 1

1. Heat the oil in a large (6+ quart) stockpot or dutch oven, over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot). Caramelization of the leeks is the critical element here.

2. Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.

3. Remove half of the vegetable with a slotted spoon. Roughly mash them. They will be added back to the soup to add texture later.

4. Blend the remaining soup and vegetables until smooth either using an immersion blender, or by carefully transferring to a blender in batches.

5. Add the roughly mashed vegetables and sour cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently).

6. Ladle into bowls and garnish with a healthy sprinkling of minced chives.