Leek and Potato Soup

By chelyc13

Smooth or Chunk, Hot or Cold. Optional Toppings: Minced fresh parsley, sage, tarragon, or marjoram, or a combination. Croutons Snipped fresh chives Grated Parmesan or Gruyere Truffle Oil

Ingredients

• 2 tblsp unsalted butter
• 1 large onion, spanish, chopped
• 2 garlic cloves, split, germ removed, and thinly sliced
• salt and freshly ground white pepper
• 3 leeks, white and light green parts only, split lengthwise, washed, and thinly sliced
• 1 large idaho potato, peeled and cubed
• 6 thyme sprigs
• 2 fresh sage leaves
• 4 cups chicken broth (or water)
• 3 cup whole milk (or water)

Details

Servings 6

Preparation

Step 1

1. Melt the butter in a dutch oven or soup pot over low heat. Add the onion and garlic and stir until they glisten with butter, then season with salt and white pepper, cover, and cook for about 10 minutes, until the onion is soft but not colored. 2. Add the remaining ingredients, along with a little more salt, increase the heat, and bring to a boil. As soon as the soup bubbles, turn the heat to low, mostly cover the pot, and simmer gently for 30 to 40 minutes, or until all the vegetables are mashable soft. taste the soup and season generously with salt and white pepper. 3. You've got many choices now; you can ladle the soup into warmed bowls and serve as is, mash the vegetables lightly with the back of a spoon, or puree the soup through a food mill (my first choice - you'll get a more interesting texture) or with a blender - regular or immersion - or food processor. if desired, garnish with the topping of your choice.