Email to Cat      

Potato Leek Soup

Source of Recipe


From "Gale Gand's Lunch!" by Gale Gand



List of Ingredients



• 4 tablespoons unsalted butter
  
• 2 large leeks, halved lengthwise, sliced, and rinsed of any grit
  
• 1 stalk celery, halved lengthwise and sliced
  
• 2 cloves garlic, minced
  
• 1 cup white wine
  
• 6 cups chicken stock or vegetable stock
  
• 3 large Idaho potatoes, peeled and cubed
  
• ½ teaspoon fresh thyme leaves
  
• 1 bay leaf
  
• 2 teaspoons salt, plus more as needed
  
• ½ teaspoon freshly ground black pepper, plus more as needed
  
• 2 cups heavy cream
  
• 2 tablespoons finely snipped fresh chives
  
• 1 tablespoon chopped fresh flat-leaf parsley
  
• 2 teaspoons chopped fresh tarragon
  






Instructions



1. In a large heavy-bottomed pot, heat the butter over medium heat until it foams. Add the leeks and cook, stirring, until they are translucent and very tender, about 15 minutes. Add the celery and cook for about 5 minutes more. Add the garlic and cook for 1 minute, then add the white wine and cook until the liquid has reduced and the mixture has thickened, about 5 minutes.
   
   
2. Add the stock and potatoes and bring the mixture to a gentle boil, then reduce the heat to low and add the thyme, bay leaf, salt, and pepper. Cook for about 20 minutes to tenderize the potatoes. Remove and discard the bay leaf.
   
   
3. Purée the soup with an immersion blender (or let it cool slightly, then purée it in batches in a blender), then add the cream. Return the pot to the stove over low heat and cook for 5 minutes. Taste the soup and add additional salt and pepper as desired. Stir in the chives, parsley, and tarragon. Serve immediately, or let the soup cool, then store it in airtight pint containers in the refrigerator for up to 4 days or in the freezer for up to 2 months.
   
   Serves 6