Potato and Leek Soup - a winter day warm up.
Potato and Leek Soup
Adapted from David Lebovitz
2 tablespoons butter or olive oil
4 leeks, washed and sliced
salt to taste
1/2 teaspoon dried thyme; optional
1/8 teaspoon chile powder
2 cups water
4 cups chicken broth
1 1/2 pounds potatoes, peeled and cubed
2 bay leaves
1/2 teaspoon freshly-ground white pepper (if you have it, black pepper if you don't)
3/4 cups gruyere cheese, shredded
Bacon crumbles, optional
1. In a large pot or Dutch oven, heat the butter or olive oil over medium heat.
2. Add the sliced leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they're completely soft and wilted.
3. Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavors.
4. Pour in the water, stock, potatoes and bay leaf.
5. Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
6. Pluck out the bay leaves and puree the soup with the pepper, seasoning with more salt if necessary. Remove from the heat.
(Using a slotted spoon, I strained out about 2 cups of potatoes then added them back after blending the rest. To give the soup more texture. Which I like. If you don't, then puree it all.)
Use an immersion (stick) blender, if you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam from spraying out and burning you or making a mess. Don't use a food processor as that will make the potato purée gummy. Pour back into the pan. If the soup is too thick, add a bit more water, until it's the desired consistency.
7. Add the cheese and continue stirring until it is all melted. Do not bring back to a boil as this will cause the cheese to become grainy.
Serve with bacon crumbles on top.
