1. In a large heavy bottomed pot or dutch oven, saute cut leeks, season with salt & pepper.
2. Add whole potatoes, stock and simmer for 25 minutes.
3. Puree with a stick blender or food processor. (Be careful)
4. Adjust seasoning and cream the soup.
Chef’s Note: To jazz it up add a dollop of Creme Fraiche and some crispy fried leeks! Also, leeks are always very dirty. Cut off top 6″ on green part then discard. Cut of root end then split down the middle. Carefully wash in cold water being certain to get in between the layers where the dirt hides.
Nothing could be more filling and comforting than homemade soup. Keeping that in mind, Chef Keith Snow stirs up a pot of tantalizing leek soup that apart from offering you a wealth of nutrients, is also dense in flavor, texture and taste too. Prepare a big pot and slurp on it whenever hungry!