Potato-Leek Soup

Name: Potato-Leek Soup
Yield: serves 4 to 6
Ingredients: 2 tablespoons canola oil; 2 tablespoons unsalted butter; 2 stalks celery, finely diced; 3 leeks, white and pale green parts, well washed, halved and thinly sliced into half-moons; 2 shallots, chopped; 2 cloves garlic, very finely chopped; 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces; 4 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth; Bouquet garni (1 bay leaf, preferably fresh, 2 sprigs of rosemary, 2 sprigs of thyme, 2 sprigs of flat-leaf parsley, 6 whole black peppercorns, tied together in cheesecloth); 1/4 cup heavy cream (optional); Coarse salt and freshly ground white pepper

December 9, 2011

A French classic, this soup marries humble ingredients and well-executed technique to produce an excellent first course or a warming meal with cornbread on a cold winter night. When chilled, this is the famous vichyssoise, a great soup for a cool day. Omit the cream if you want a lighter soup.

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