Potato and Leek Soup

Potato and Leek Soup
Never tried leeks? We hadn't either--this is a good way to start. Great soup for winter, and a forgiving recipe too.
Originally from Food Network Kitchens.

• 1/2 cup unsalted butter


• 1 onion, thinly sliced


• 3 leeks, white part only, well rinsed and thinly sliced


• 6 cloves garlic, minced


• 1/2 cup dry white vermouth (we used white wine)


• 1 1/4 lb. waxy potatoes, peeled & quartered (about 8)


• 7 cups water


• 2 T plus 1 tsp. salt


• 3 springs fresh parsley (we used about 1 tsp. dried)


• 3 sprigs fresh thyme (dried to taste worked fine here too)


• 1 bay leaf


• 1/2 cup heavy cream (we used skim milk for a lighter soup)


• 1 T. lemon juice


• black pepper


• 2 T. thinly sliced fresh chives, opt.

To prepare leeks, cut off green. Thoroughly wash the white bulb, making sure to get water between the layers. Thinly slice as you would an onion.

Set aside 2 T butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic, and cook covered, stirring occasionally until soft, about 12 minutes. Raise the heat to high, pour in the vermouth or wine, and cook uncovered until almost dry, about 4 minutes.

Add the potatoes, water, and salt. Add herbs. Bring to a boil, lower the heat, and simmer covered until the potatoes are very tender, about 20 minutes. Remove from heat and allow to cool somewhat.

Remove sprigs of herbs if using fresh. Puree soup with an immersion blender or use a blender to puree in batches. Return to the pot and reheat.

Whisk in reseved butter, cream or milk, and lemon juice. Season with pepper to taste. Garnish with chives if desired and serve hot.