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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is extremely simple and extremely tasty, classic French-American hybrid comfort food. Great in hot weather. Ingredients:
4 leeks |
6 medium potatoes |
1 tablespoon butter |
1 tablespoon olive oil |
4 cups chicken broth or 4 cups stock |
1 cup whole milk |
salt and pepper |
Directions:
1. Prepare and wash leeks thoroughly: remove roots and stems, keeping about three inches of the green part.
2. Slice each leek vertically through the stems, leaving half an inch at the bottom so that the leek stays intact. Fan in a bowl of cold water and wash between the leaves. Chip to a medium consistency.
3. Peel potatoes and chop roughly.
4. In a large saucepan or stockpot, melt butter and oil together over very low heat. Add leeks and sweat over very low heat for 20-30 minutes. They should be tender but not browned.
5. Add potatoes and chicken broth.
6. Simmer for 30 minutes or until potatoes are done.
7. Process in a blender or food processor, or with a stick blender or food mill. You want a thick, velvety consistency.
8. Add milk and stir to combine.
9. Salt and pepper to taste.
10. Serve cold.
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