Leek & Potato Soup

Name: Leek & Potato Soup
Yield: 6 servings
Ingredients: 2 pounds leeks; 3 tablespoons olive oil or butter; 1 tablespoon chopped thyme; 1 bay leaf; 1 pound Yukon Gold or Yellow Finn potatoes; 6 cups chicken stock (page 47); Salt; Champagne or white wine vinegar (optional); Fresh-ground black pepper; 2 tablespoons chopped Italian parsley or chives

December 20, 2011

This is a good soup to make in the fall months when mature leeks are at their flavorful peak and are plentiful in the markets. It is a traditional French soup that is typically puréed, but I prefer it with a clear chicken broth and sliced vegetables.

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