Leek and Potato Soup

By dtrumble

From cooking school

Ingredients

• 2 Tbs butter
• 1 small onion
• 1 small slender leek
• 1 large baking potato
• one bouquet garni*
• 2 cups chicken stock
• 1 cup half and half
• salt and pepper
• *Bouquet Garni: a seasoning sachet made up of whole black peppercorns, parsley stems, dried thyme and bay leaf, tied together in cheesecloth for easy removal

Details

Servings 4

Preparation

Step 1

1. Peel and chop onion fairly small. Cook onion in butter in a medium saucepan over medium low heat, until softened but not browned.
2. Clean the leek by splitting it lengthwise and washing it, both inside and out, to remove any dirt or grit. Trim off the tough root end and chop leek finely, both green and white portions. Add leek to saucepan and cook gently.
3. Peel potato and chop into correspondingly small pieces. Add to saucepan and pour chicken stock over all. Toss in bouquet garni, increase heat and simmer until leeks are no longer tough and potato is tender, about 20 minutes.
4. Remove bouquet garni, add half and half and taste soup for seasoning; adjust with salt and pepper as needed. Keep warm - do not boil - until ready to serve.