(serves 4)
2 leeks
2 tbls. olive oil
1 onion, chopped
2 big carrots, chopped
1 big Idaho potato, peeled and chopped into ½ pieces
2 cans or 4 cups of vegetable or chicken stock
Cut the root end off the leek and the toughest part of the green leaf end. Using a sharp knife, cut green end off, as if you were sharpening a pencil with a knife. It should end up pointy. Cut the leeks in half lengthwise and rinse (particularly the pointy end) in plenty of water. Slice thinly.
Heat olive oil in good heavy-bottomed pan over medium heat. Add the leeks, onion and carrots and good pinch of salt and freshly ground black pepper. Stir and, after the pan reaches a sizzle, cover it and turn down the heat to low. Leave it to sweat as long as you can, at least 10 minutes (20 minutes if you can) until the leeks and onion are completely soft. Stir in the potato. Add another big pinch of salt and freshly ground black pepper. Cover and continue to sweat for 3 minutes (or longer).
Stir in stock. Bring to the boil, cover and simmer gently for 30 minutes, adding lots of freshly ground pepper as you go. Let cool slightly. Purée in batches in blender. Heat and serve. Or chill and serve. (Soup can also be frozen, when cooled.)
Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.