- 8
Ingredients
- 7 pounds leeks, washed and sliced into 1/4 inch rounds (while and pale green parts only), divided
- 8 tablespoons butter, melted and divided
- Salt and pepper
- 4 whole cloves garlic, peeled
- 6 to 8 yukon gold potatoes, peeled and diced
- 8 cups chicken stock
- 1 teaspoon ground bay leaves
- 1 teaspoon celery salt
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon Worcestershire
- 1/2 teaspoon nutmeg
- 1 1/2 cups light cream
Preparation
Step 1
Preheat oven to 375 degrees. Place 2 pounds (about 4 cups) of sliced leeks into a roasting pan. Drizzle with 2 tablespoons of the melted butter and season with salt and pepper. Place in the oven and roast for 25 to 35 minutes, stirring halfway through cooking to keep the leeks from burning and sticking to the bottom of the pan. Remove from the oven and set aside.
In a large stockpot add the remaining 6 tablespoons of butter, the remaining 5 pounds of leeks and the garlic. Sauté over medium-high heat for 15 minutes, or until the leeks are caramelized. Add the potatoes and sauté an additional 5 minutes. Add the stock, cover the pot, and bring to a boil. Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes.
Remove the pot from the heat and add the bay leaves, celery salt, red pepper flakes, Worcestershire and nutmeg. Puree the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth. Add the light cream and salt and pepper, to taste. Puree once again until the cream is thoroughly incorporated. Stir the remaining leeks into the soup until they are evenly distributed.