Potatoe Leak Soop: (Fit for a VP!)
enough stock: good chicken stock, home made preferred, can ok, bouillion at
your risk
enough potatoes: cubed to 1/2" blocks, water to cover, cook til soft,
drain, reserving water to make bread.
enough leeks: trim roots and tough greens off, split and clean
thoroughly, chop crosswise into 1/4 strips
Olive oil: In large stock pot, use sufficient oil and cook leeks
gently til soft; add potatoes. grate white pepper, add stock to
cover, bring to simmer.
blenderize: ladle stock and potatoes into blender and blend til
smooth. This will take several passes unless you have monster
blender.
Adjust seasoning or consistency: salt, pepper, reserved potato water.
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proportions: balance leeks and potatoes according to taste. Balance
stock according to strength and consistency.
variations:
add onions just like leek
celery leaves are excellent in this type of soup
celery root substitute/add for potatoes but don't cook as long
fennel/anis
milk/cream could be added easily to benefit, but not necessary if
stock is good
In the summer: serve cold with dollops of yogurt and lots of white
peppers.
-andy
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