Recipe(tried): Leek and Potato Soup

Hi Micha:-) When you use leeks, use the white portion only. I'm not sure if you could use the remaining part for stocks (then strain out or not). All of the recipes that I have made using leeks call for using the white portion only. The following recipe is from the Williams-Sonoma cookbook Soups. We like it for supper with a green salad and bread. I have used both chicken stock and vegetable stock. Either is good. This is a very easy recipe and takes hardly any time.

"You can make and serve this classic French soup in many different ways. Leave the vegetables whole and cook them in water alone for the most rustic version, enriched only with a little butter at serving time. For an even richer, more elegant variation, puree the soup in a food mill, food processor or blender, then stir in about 1 cup (8 fl oz/250 ml) light(single) cream and gently rewarm. Chill that creamy soup and you have a classic vichyssoise. The hot puree is also good with some shredded swiss or cheddar cheese stirred in at the last minute."

Leek and Potato Soup

1/4 c. (2oz/60g) unsalted butter
2 lb(1kg) leeks, white portion only, trimmed, carefully washed and thinly sliced
6 c.(48 fl oz/1.5 l) chicken stock, vegetable stock or water
2 lb (1kg) baking potatoes, peeled, quarterd lenghtwise and thinly sliced
Salt and white pepper
2 Tbl. finely chopped fresh chives

In a large saucepan, melt butter over medium heat. Add the leeks and saute just until they begin to soften, 3-5 minutes. Add stock and potatoes, bring to a boil, reduce heat to low, cover and simmer until potatoes are very tender, about 20 minutes.

Season to taste with salt and white pepper. Ladle into warmed bowls and garnish with the chives.

Serves 8 to 10