Potato and Leek Soup
Author: Nicole
Ingredients
  • 3-4 medium leeks, green tops and roots cut off
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium russet (baking) potato, peeled and cut into a small dice
  • 1 cup dry white wine or dry vermouth
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried tarragon
  • ½ teaspoon fennel seeds, crushed
  • Pinch of cayenne pepper
  • 1½ teaspoons sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup light cream
  • 6-8 ounces creme fraiche (optional)
  • 4 slices bacon, cooked and crumbled (optional)
Instructions
  1. Crush fennel seeds using a spice grinder or mortar and pestle until smooth.
  2. Cut leeks in half lengthwise and then cross-wise into ½ inch pieces. You want about 4 cups of chopped leeks (a bit more or less is fine). Soak leeks in a large bowl of cold water to get rid of dirt and grit. Lift them out of the bowl using your hands and into a colander leaving the dirt behind at the bottom of the bowl. Rinse leeks in the colander under cold water.
  3. Heat butter and olive oil in a large pot (4 to 5 quarts) over medium heat. Add leeks and potato, and cook until leeks become vivid green and begin to wilt, about 5 minutes. Add wine or vermouth, chicken broth, bay leaf, tarragon, fennel seeds, cayenne pepper, salt, and black pepper. Bring soup to a boil, lower to a simmer, and cook until the potatoes are tender, about a 30-40 minutes.
  4. Remove the bay leaf. (Don't forget!)
  5. Using a Vitamix, immersion hand blender, regular blender or food processor, purée the soup in batches until smooth. Return the soup to the pot, add cream, and bring to a simmer. Season with salt and pepper.
  6. Garnish each serving with a dollop of creme fraiche and sprinkling of crumbled bacon, if desired.
Notes
* Make 2-3 days ahead of serving or freezes well.
Recipe by Riegl Palate at https://www.rieglpalate.com/potato-and-leek-soup/