Ingredients

• 1/2 lb. leeks (cleaned, trimmed and sliced 1/4" white part only)
• 1 lb. russet potatoes, peeled and cut into 1/2 in. chunks
• 3 cups water
• 1 1/2 T extra virgin olive oil
• 2 t kosher salt
• 1 t soy sauce
• 1 bay leaf
• 1 1/3 cups chicken stock
• 3/4 t dried oregano
• 1/2 cup heavy cream
• 3/4 t ground white pepper
• 1 1/2 cups half and half

Directions

1. Place half the leeks and all the potatoes, water, salt, herbs and spices in a 3 qt. pot over medium heat.

2. While the potatoes are cooking sauté the remaining leeks in olive oil in a separate pan over medium heat for 10-15 min., stirring frequently.

3. Add soy sauce to leeks after they have begun to caramelize; they should not be crispy or black.

4. Continue cooking, gently, until the leeks are uniform caramel color.

5. Add stock to the leek pan and carefully pour leeks and stock into the potato pot.

6. Use a rubber scraper to recover all pan drippings and add them to the potatoes.

7. Add the cream, half-and-half, and bring to a boil.

8. Simmer until done.

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