Potato-Leek Soup
Yield: 4 servings
Time: About 1 hour, partially unattended
1½ pounds leeks, white and green parts separated
1½ pounds potatoes, peeled and chopped, trimmings reserved
1 medium carrot, peeled and chopped, trimmings reserved
1 celery stalk, chopped, trimmings reserved
Salt and black pepper
3 tablespoons butter
½ cup half and half
Chopped fresh chives or parsley for garnish (optional)
1. Put the leek greens and other vegetable trimmings in a medium pot, season with salt and pepper, and add enough water to cover the trimmings. Cover, bring to a boil over high heat, then adjust the heat so the mixture simmers gently.
2. While the stock is cooking, put the butter in a large pot over medium heat and slice the leek whites. When the butter melts, add the leek whites and season with salt and pepper. Cook, stirring occasionally, until they’re very tender and beginning to caramelize, about 20 minutes. Add the potatoes, carrot, and celery and continue to cook until they begin to soften, about 5 minutes.
3. Strain the stock and add enough of it to the large pot to cover the vegetables. Cover, bring to a boil over high heat, and adjust the heat so the mixture simmers gently. Cook until the potatoes are very soft, 15 to 20 minutes. Turn off the heat, add the cream, and purée with an immersion blender. Taste and adjust the seasoning, garnish with chives or parsley if you like, and serve. (Store leftover soup in an airtight container in the refrigerator for up to a week.)