Smooth and delicious

Creamy Potato and Leek Soup

Photo and text by KARA DiCAMILLO, ecoRI.org

This is the season for busy schedules, and the last thing we typically want to think about is what’s for dinner. This is an easy recipe that requires just a few ingredients, and also makes enough for leftovers.

I picked up white potatoes from Maplewood Farms in Portsmouth and got the leeks from my winter CSA from Simmons Farm in Middletown. I knew I wanted to make something that would be warm and comforting in between the shopping and holiday parties. Served with a side salad and crusty bread, this soup hits the spot.

Creamy Potato and Leek Soup 
Makes 4 servings

1 bay leaf

1 teaspoon of black peppercorns
4 sprigs of parsley
1 sprig of rosemary
2 sprigs of thyme

2 tablespoons of unsalted butter
2 tablespoons of olive oil
2 leeks, white parts only, washed and sliced crosswise
2 stalks of celery, diced
3 garlic cloves, minced

1 and a half pounds of white potatoes

4 cups of chicken stock (or vegetable stock)
Quarter cup of heavy cream

Salt
Freshly cracked pepper

Chives, chopped for garnish

Make a bouquet garni by wrapping the bay leaf, rosemary, parsley and peppercorns in a piece of cheesecloth, then tie with a piece of kitchen twine and set aside.

Heat the olive oil and butter in a medium stockpot and add the celery, leeks and garlic. Cook over medium heat until soft and translucent, about 15 minutes, stirring only occasionally. Don’t brown. Then, add the potatoes, stock and bouquet garni. Bring the mixture to a boil and then reduce to a gentle simmer. Cook until the potatoes are very tender, about 45 minutes, and remove and discard the bouquet garni.

Blend the mixture with an immersion blender until smooth, or transfer to a blender and puree in batches until smooth. Stir in the cream, and season with salt and pepper. Ladle soup into bowls and top with chopped chives.