Anastasia’s Fridge: Leeks

Recipe: Potato Leek Soup

2-3 large leeks
1 Tbsp unsalted butter
1 cup chicken or vegetable stock
1 lb boiling potatoes (the shiny-skinned varieties all work well for boiling)
Salt and Pepper to taste
Optional: ¼ cup heavy cream, truffle oil

First, trim off the tough dark green tops of the leeks. Wash well, making sure to get
all the grit in between the leek’s leaves, and dice.

In a medium, heavy-bottomed stock pot, melt the butter over medium heat. Add the
leeks and sauté, turning heat down a touch if the leeks begin to burn at all.

While the leeks are sautéing, scrub, peel and dice your potatoes. Add a cup and
a half of water, the cup of stock, and your potatoes, simmering till soft, about 20
minutes. Add salt and pepper to taste.

For a smooth soup, puree in batches in a food processor; for a chunkier soup, use an
immersion blender for a few seconds and stir. For a creamier soup, add a ¼ cup of
heavy cream or crème fraiche. For a richer flavor, add a drizzle of truffle oil.

Ladle into bowls and garnish with chopped chives. Drink with a full-bodied white
like a white burgundy.