Potato leek soup
This is the best soup I know. It is comfort on a cold night; rapture on a
hot summer afternoon (if I am patient enough to chill it), and is the one
thing I'll ask for on my deathbed (besides more time).
1/2 stick unsalted butter
4 leeks, white part only, cleaned and diced
1 pint half & half
2 boxes chicken broth (32 oz. each)
8 peeled and chopped potatoes, preferably Yukon Gold
1 quart whole milk
Fresh parsley (1/4 cup, chopped)
Fresh chervil (1/4 cup, chopped)
Spray the bottom of a small stockpot or large soup-pot with PAM or cooking spray. Add butter and melt on medium heat.
Add the leeks and saute until translucent. Season with salt and white pepper and parsley to taste. Add potatoes, stir for about a
minute to coat.
Add about half of the half & half and let this cook down a bit.
Add half the chicken broth, stirring gently. When this boils, add the milk. If you want a rich soup, substitute more half & half.
Reduce heat, let it cook for 30 minutes.
Puree with handheld blender if you like a thicker soup, or if you are planning to chill it.
Simmer another 5-10 minutes. Garnish with fresh parsley and chervil.
