Leek & Potato Soup


Leek & Potato Soup


2 Tbsp unsalted butter
2 large leek, white parts, chopped
4 medium yellow flesh potatoes, peeled and cubed
¼ cup dry white wine
5 cups homemade chicken stock
2 cups water 
Coarse salt and freshly ground pepper
1 Tbsp chopped fresh thyme, plus more to garnish
¼ cup milk
Coarse salt and freshly ground pepper
Homemade croutons, recipe below, to garnish
Fresh thyme and sour cream , to garnish

In large heavy saucepan, melt butter over medium-high heat. Add leeks and cook until golden, about 3 to 4 minutes.  Add potatoes and cook for another 10 minutes.

Add white wine and chicken stock. Bring to boil; simmer for 30 minutes or until potatoes are tender.

Puree soup with hand blender. Season with salt, pepper and thyme. Return soup to saucepan; add milk and heat through. Garnish with croutons, thyme and grated Parmesan.  

Garlic croutons

1 loaf country bread
½ cup olive oil
6 cloves garlic, peeled 

For garlic croutons, place garlic and olive oil in small saucepan over low heat.

Simmer 30 minutes, stirring every 5 minutes or until garlic if soft. Remove saucepan from heat and allow garlic to cool in oil. 

Meanwhile, cut loaf into cubes. Heat garlic oil in large skillet pan over medium high-heat. Add bread and toss. Cook croutons until golden and crisp, tuning often, about 12 to 15 minutes. Remove from heat.

Serves 6

Marisa Curatolo