Potato-Leek Soup
(from home4edu’s recipe box)
Source: Chris Wheeler's mom (from RecipeThing user nick) (from RecipeThing user Rob.is) (from RecipeThing user Violetdragonfy)
Categories: Soup
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
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Place half the leeks and all the potatoes, water, salt, herbs and spices in a 3 qt. pot over medium heat.
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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.
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Add soy sauce to leeks after they have begun to caramelize; they should not be crispy or black.
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Continue cooking, gently, until the leeks are uniform caramel color.
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Add stock to the leek pan and carefully pour leeks and stock into the potato pot.
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Use a rubber scraper to recover all pan drippings and add them to the potatoes.
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Add the cream, half-and-half, and bring to a boil.
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Simmer until done.