Leek and Potato Soup

Leek and Potato Soup

1 T. unsalted butter

2 T. olive oil

2 leeks, thinly sliced and washed free of debris

1 onion, thinly sliced

2 cloves garlic

1 quart chicken stock

a few sprigs of fresh thyme

2 large baking potatoes, peeled and cut into chunks

1/2 cup dry white wine

1/2 cup heavy cream

1/2 cup parmesan cheese

salt, pepper to taste

Put the butter and olive oil into a large, heavy pan and saute the leeks, onion and garlic until translucent. Add the potatoes, white wine, chicken stock, salt and pepper and cook at a low simmer, with the lid askew, for about 1/2 hour, or until the potatoes are fork tender. Remove the stems of the fresh thyme. At this point, I put the mixture into the blender, a small amount at a time. Be careful though, because it can easily splatter all over you and the kitchen. Instead of using the lid in its entirety, I remove the little plug that's in the center of the lid, and cover it with paper towel while the blender is going. It gives the hot liquid a way to release the steam without "blowing" off the lid. Some people like to use a stick blender, but I prefer a counter-top blender - your choice.

Put the soup back in the pot and add the heavy cream and parmesan cheese. Cook another 5 to 10 minutes. Serve with a garnish of caramelized onions and snippets of fresh chives.


2 large onions, sliced and slowly sauteed in 2 T. butter until golden brown

fresh chives