Creamy Leek and Potato Soup

I have never cooked with leeks, but I have always wanted to. It's not that they were intimidating like say, an artichoke or a souffle, but there is a certain amount of knowledge you need to cook certain things. I've always thought leeks fell into this category. It turns out they are very easy to cook with. I will be a lot doing more of it!

The look like giant spring onions (also called green onions or scallions). I found some leeks this weekend and went to town planning a dish around them. I settled on this recipe from Epicurious. I made some substitutions to the soup to fit what I had on hand. The soup was nice a creamy but not at all heavy. I will make this again, but I will also stick to the original proportions more. I loved the flavor, but it was very mild and subtle. I love a soup to grab you by the tounge and make out with you...

This soup was definitely better the next day. I highly recommend preparing this ahead of time, even up to a day or two before serving it, to allow the flavors to really meld together.

Below are my alterations.

4 medium leeks, trimmed, white and light green parts only, chopped

8-10 green onions/scallions, chopped

1 medium onion, chopped

1 carrot, chopped

2 celery ribs, chopped

1 tsp. salt

1/2 tsp black pepper

1 stick unsalted butter

4 small boiling potatoes

1/2 cup dry white wine

3 cups low sodium chicken stock

2 small bay leaves

1-1/2 cups fresh flat leaf parsley, chopped

1/4 cup all purpose flour

1 pint heavy cream

Directions

1. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.

2. Cook leeks, scallions, carrot, celery, salt, pepper and butter in a 5-6 quart heavy pot over medium heat, stirring occasionally, until tender. About 8 minutes. Peel potatoes and cut into 1/2 inch cubes, add to onion mixture along with wine, stock and bay leaves. Bring to a boil then reduce heat and simmer until vegetables are tender. About 15 minutes.

3. Stir in parsley and simmer uncovered for 5 minutes. Discard bay leaves and keep soup at a bare simmer.

4. Melt remaining 4 Tablespoons butter in a 1 quart heavy saucepan, over moderate heat, then add flour and cook roux, whisking until golden, about 3 minutes. Remove from heat and add 2 cups of simmering stock from soup, whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and whisk to a simmer. Add additional water if necessary. Add heavy cream.

5. Blend soup in several batches in a blender or using an immersion blender, process until smooth. Reheat if necessary. Season with salt and pepper.

*2nd photo from epicurious.com