Leek and Potato Soup

It was chilly today, so soup was in order for dinner. I had  leeks and homemade chicken broth, so we were all set. Leek(ajo porro) soup has always been a favorite in our house. We ate up five portions last night and there are two servings in the fridge for today's lunch. To make this comforting brew you will need:

• 1 large onion, finely sliced
• 3 large leeks, cleaned and sliced (dark green portions discarded)
• 3 large cloves of garlic
• 3 Tbs butter
• salt
• 3 potatoes (I used Yukon Gold), peeled and cubed
• 1/4 cup white wine
• 4 cups chicken broth
• 1 cup heavy cream
• white pepper

Melt the butter in a heavy bottomed pot. Add sliced onion and a sprinkle of salt. Cook slowly for 5-6 minutes. Don't brown the onion at all if you want a white soup. Add sliced leeks and peeled, crushed garlic cloves. Stir to coat all with butter. Cover the pot and cook on low for about 20 minutes, until leeks are tender.

Raise the heat and add the wine. Reduce the liquid a bit and then add the potatoes and the chicken broth. Bring to a boil. Reduce heat and cover the pot. Cook for about 40 minutes, until the potatoes are cooked soft.

I pureed the mixture with my immersion blender. If you are not going to eat the soup right away, stop here. You can let it rest for a while, or refrigerate it at this point if you want to wait for a longer time. 

When you are ready to serve, heat the puree just to a boil, to insure that you will be serving hot soup, Remove from heat and add in the heavy cream. Season with salt and white pepper to taste.

You can heat up portions of the puree and add a bit of cream or milk to make individual  portions. Try adding milk instead of cream. A mug of leek soup on a chilly day makes a great starter for lunch or dinner.

On Sundays, in the tropics, I often serve this or other creamy soups in small bowls as part of the tapas bar, or even in tall shot glasses that can be passed around on a tray. Garnish with chives or finely chopped parsley.