This is excellent soup, can be made with over-wintered leeks but is especially good when the leeks become available at the end of summer/beginning of fall and if you’re lucky, you might find some at the Farmer’s Market in December! The chives say spring to me, as once February is half way through, I am on watch waiting for mine to appear. I love serving this with soda bread (see below). The soup was always big hit with “my boys and girls” when I was chefing at the bank!
Makes 4 Servings
3 Tbsp. butter
3 large leeks, white & pale green parts only, halved lengthwise and thinly sliced (see below)
2 large russet potatoes, approximately 18 oz., peeled & diced
4 ½ cups low salt chicken stock or homemade (see below)
Garnish: chopped/snipped fresh chives or finely minced green onion
Melt butter in a heavy large pot over medium heat. All leeks; stir to coat with butter. Cover pot; cook leeks until tender, stirring often, about 10 minutes. Add potatoes; cover, cook until potatoes begin to soften but do not brown, stirring often. Add chicken stock. Bring to a boil. Reduce heat to simmer, cover and cook until the veggies are very tender, about 30 minutes. Remove from heat and cool for 15 – 30 minutes.
Puree soup in batches in food processor until smooth. Return to the pot. Thin with additional stock if soup is too thick. Reheat soup until hot; season with salt and pepper. Serve garnished with chives.
Helpful tip: Blending hot liquids is a safety issue and why it’s a good idea to cool the liquid down before doing so otherwise the lid will blow off.
Note: soup can be made1 day ahead. Cover & chill. Can also be frozen.