Leeks and Potato Leek Soup

Leeks, once called the poor mans onion, have gained quite a bit of respect over the years, and are now one of the more expensive varieties of onion. They posses a flavor similar to that of an onion, but one that is more mellow and complex. Typically only the white section of a leek is used, while the green leaves are discarded, although they can be used in making stock. Leeks can be used raw, caramelized, roasted, sauteed, or basically used any way you might use onions. It is important to note that leeks cook much more quickly than a traditional onion, and that overcooked leeks can be unpleasantly mushy.

Leeks are easy to use, but can be slightly challenging to clean. To properly clean a leek, first cut the leek in half lengthwise, leaving the root end on. Wash the leek with the root end angled up, under cool, running water. Make sure to fan through the layers of the leek, washing out any dirt that made it between the layers.

Potato Leek Soup

• 8 cups chicken stock

• 6 potatoes, peeled and cut into large pieces

• 4 leeks (whites only), thoroughly washed and sliced

• 3 stalks celery, roughly chopped (optional)

• 1 1/2 teaspoons finely chopped fresh thyme

• Salt and freshly ground pepper

• 1 cup heavy cream

Directions

Put the chicken stock, potatoes, leeks, celery, and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.