Leek And Potato Soup: The Best Leek And Potato Soup Recipe from Cook'n

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	Leek And Potato Soup

Serves: 4

This soup is smooth, silky, and simple. And if that's not enough, it can be eaten either hot or cold. Using equal parts leeks and potatoes gives the mild potatoes a sweet, buttery taste. For a luxurious garnish, drizzle a little truffle oil on top.

   2 tablespoons unsalted butter
   3 large leeks, white part only, well washed, trimmed, and quartered crosswise
   3 large potatoes, peeled and quartered
   3 cups chicken broth
   3 1/2 cups water
   1/2 cup heavy cream
   Sea salt and freshly ground pepper to taste
   1/2 lemon, juiced
   4 teaspoons minced fresh chives for garnish

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In a medium saucepan, melt the butter over medium heat. Add the leeks and sauté until they begin to soften, about 15 minutes. Remove from the heat and set aside.

In a medium stockpot, combine the leeks, potatoes, stock, and 3 cups of the water. Bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables are soft, about 45 minutes.

In a blender or food processor, purée the soup in batches until smooth.

Return the soup to the stockpot and reheat. Stir in the cream, the remaining 1/2 cup water, salt, and pepper. Whisk in the lemon juice.

Divide among 4 bowls. Garnish each bowl with 1 teaspoon of chives.

VICHYSSOISE: Let the above soup cool and refrigerate for 2 hours or more. Dilute the soup with 1/2 cup water before serving.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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