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Potato Leek Soup

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Prep Time: 15 minutes

Cooking Time: 25 minutes

Serves: 4-6

This soup is actually good hot or cold. I find either way, if I make it and chill it completely before serving, the subtle layers of flavor that exist in the scallions and leeks really come to the forefront. This is not a soup that takes long to cook at all. It’s kind of like making a cup of tea but with cream, scallions and leeks. There is heat for infusion and then it’s done.

Ingredients

2 tablespoons unsalted butter

1 tablespoons extra-virgin olive oil

6 large leeks, white part only, minced and thoroughly washed

4 bunches scallions, minced, green and white parts both

Kosher salt (to taste)

Freshly ground white pepper

1 cup water

3 cups half and half

1 small bunch chives, thinly sliced—basil or oregano leaves great too…

Instructions

  1. Make the soup: In a soup pot, combine the butter and olive oil. Cook over medium heat until the butter and oil “melt” together.
  2. Add the leeks and scallions. Season them with salt and pepper.
  3. Cook them over high heat for 3-5 minutes, until they become translucent.
  4. Add the water and half and half. Cook for an additional 10-15 minutes, stirring from time to time with a wooden spoon. Taste for seasoning.
  5. Puree the soup in batches in the blender until smooth or slightly chunky depending on your personal taste. Top with herbs, chives, basil or oregano leaves….

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