27576Creamy Potato-Leek Soup30 mins30 mins8 cupsFri Aug 07 18:49:00 -0700 2009Fri Oct 23 16:32:51 -0700 2009EasyFrenchCHOW
http://www.chow.com/recipes/27576
Fri, 23 Oct 2009 23:32:51 GMTThe French classic done rightThe French classic done so right even Julia would be proud.
The French classic done so right even Julia would be proud.
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Melt 2 tablespoons unsalted butter in a large saucepan over medium heat. When the foaming subsides, add 2 cups finely chopped leeks (pale green and white parts only), season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes. Add 4 cups peeled, medium-dice russet potatoes (about 1 1/2 pounds), 1 tablespoon kosher salt, and 1 teaspoon fresh thyme leaves (from 4 medium thyme sprigs) and cook until fragrant, about 2 minutes. Increase heat to high, add 2 cups low-sodium vegetable broth and 3 cups water and bring just to a boil. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes. Blend soup in a blender in 2 batches until smooth. Return soup to the saucepan over medium heat, stir in 1/3 cup heavy cream, season with additional pepper as needed, and cook until heated through, about 3 minutes.]]>
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