Potato and Leek Soup: Yields: 2 QT
- 3 C Leeks (Small Dice)
- 5 C Yukon Gold Potatoes (Peeled / Small Dice)
- 64 oz Chicken Stock
- 1/2 C Heavy Cream
- Salt TT
In a pot heat 2 Tbsp of oil. Saute the leeks until tender but not browned. Add in 3 cups of the peeled and diced potatoes and cook for an additional 3 minutes. Pour in 32 oz of the chicken stock and bring to a boil. Simmer until the potatoes are very tender and remove from heat. Add in the remaining chicken stock, using a stick blender blend the mix until silky smooth. Return to heat and continue to simmer for another 45 minutes to an hour to thicken the soup and build more flavor. Whisk in the heavy cream and season with salt. In a separate pot add the remaining 2 cups of diced potatoes and bring to a boil. Cook until fork tender and strain from water. Add into the soup and stir.
- 1 Small Leek
- 1 Qt Vegetable Oil
Place the oil in a pot and bring temperature up to 350ºF. Cut the leek down the middle and very finely julienne the leek into thin strips. Place leeks in the fry oil and cook until golden brown. Remove from the oil with a slotted spoon and place on paper towel to cool, season with a little bit of salt and place on top of soup when ready to serve.