Simply a classic.  When it’s cold and windy outside, nothing hits home better than a warm pot of potato leek soup.  Yukon Gold potatoes are the only way to go when making potato and leek soup.  Their golden, waxy flesh give this soup a hearty texture and creamy finish. Enjoy!

3 large fresh leeks
2 quarts chicken stock
2½ pounds Yukon Gold potatoes, peeled and diced
2 heaping tablespoons grated onion
2 cups whole milk
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup sweet butter
½ cup heavy cream
2 heaping tablespoons chicken base paste
Freshly chopped Italian flat leaf parsley

Trim off the ends and green parts of the leeks and peel off the outermost layer.  Wash the leeks thoroughly; dice and put aside about two ounces of the tender, white/pale green hearts. Cut the rest of the leeks (not the dark green green parts) into ½ inch pieces. Place the chicken stock in a large pot and add the potatoes, leeks and grated onion. Bring to a boil, then add the milk, salt, chicken base and pepper. Cook slowly for 30 minutes. Lift out the cooked potatoes and leeks and force them through a ricer or sieve, or puree in a blender and return to the soup pot. If pureeing in a blender, be careful!! Only fill the blender about 25% full. This stuff will expand greatly when it’s this hot and it can explode out the top if you’re not careful. Sometimes I want the soup a little chunky.  For this I reserve about ¼ of the boiled potatoes and not add them to the puree.  Add those potatoes at the end.  Add the tender diced leeks, the butter and cream; bring to a boil. Be sure to stir and do not allow to burn. Reduce heat and simmer slowly for 15 minutes. Top with chopped parsley and serve with toasted garlic bread.

For some nice twists try adding a some crushed red pepper flakes or freshly grated Grana Padano.

Yankees suck!

Potato Leek Soup