This is extremely easy—the hardest part is probably cleaning the leeks—but it’s also smooth and elegant. It would serve well as a soup course for a dinner party. I love to serve it with a dollop of sour cream and a few snips of chives. If you plan on freezing this, it freezes best before any sour cream is added.
Leek and Potato Soup
2 tablespoons unsalted butter
4-5 medium potatoes, peeled and diced in 1/2 inch pieces
kosher salt and freshly ground pepper
4 cups chicken broth
1/2 cup sour cream
1. To cut and clean the leeks, discard the dark portion of the leeks. Cut the white portions in half longways, then chop into 1/2 inch slices. Place the leek pieces in a large bowl full of cool water. Wait for the dirt to sink to the bottom. Use your hands or a small strainer to lift out the leeks, and dry in a paper towel.
2. In a stockpot set over low heat, saute leeks and butter for 5 minutes. Add in diced potatoes and 1 teaspoon of salt. Cook for 10 minutes, or until the leeks are tender. Pour in chicken stock and simmer, uncovered, for 15-25 minutes, or until the potatoes are tender. Add pepper and more salt to taste.
4. Working in batches, use a blender to puree the soup, then stir in sour cream. Serve with a garnish of chives and a dollop of sour cream.