Potato and Leek Soup

Serves eight to 10 with lots of leftovers.

1/4 cup butter
1 gallon chicken stock
1 quarter gallon heavy cream
3 pounds peeled and diced potatoes
4 cups thinly sliced leeks, whites and pale green parts only
1 cup minced onion
2 cups thinly sliced fennel bulb
1 cup thinly sliced celery
1/4 cup minced parsley, plus some more for garnishing
1/4 cup minced fresh tarragon
1 tbs. dry thyme
1/2 cup minced shallots
1/4 cup minced garlic
Salt and white pepper to taste

Place butter in a large pot over medium heat. When foaming, add the vegetables and herbs.

When cooked through, add the potatoes and stock. Bring to a gentle boil, lower heat to maintain gentle simmer, and cook for 1 hour.

Add the cream, bring back to a boil, lower heat to maintain a simmer and cook until cream has thickened slightly, approximately 10 to 12 minutes. Season with the salt and white pepper.

Loosen with a little bit of stock if soup is too “vegetable-y.”

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