2 large leeks
1 pound baby Dutch (or yellow) potatoes
Extra virgin olive oil
Sea salt & white pepper
1–2 ounces dry white wine
1–1 ½ quarts chicken or vegetable stock
Dash cayenne pepper (optional)
Chopped fresh parsley
- Thoroughly clean leeks, chop the white parts, and allow to dry on towel.
- Dice potatoes (do not peel skins for extra texture), rinse, and keep covered in cold water until ready to add, then drain and pat dry with towel.
- Heat heavy-bottomed pot on medium. When hot, add enough olive oil to cover bottom, add leeks, and stir. Reduce heat to low, stirring frequently, do not allow leeks to brown.
- When leeks are wilted, add potatoes, and continue to stir. Keep heat low so that nothing browns.
- Add salt and a few grinds of white pepper.
- When potatoes are a bit tender and leeks have melted, add wine.
- Let mixture simmer for a few minutes, then add enough stock to cover vegetables and cook until potatoes are done. Remove from heat.
- Allow mixture to cool.
- Add batches to food processor and process until mixture is smooth with a few chunky bits.
- Taste the mixture. If it needs flavoring, add a dash of cayenne pepper and a bit more salt.
- Return mixture to pot, and heat on low. Add as much stock as you prefer for the consistency and texture of soup you like. (The soup will continue to thicken as it heats.)
- Serve and, if you like, sprinkle parsley on each before serving.
- This recipe serves 4–6 and may be doubled or tripled for a crowd. It freezes well.
- © Debra Borchert Author, Her Own Legacy