I haven’t been having the best luck with leeks lately, but thought I would take one more stab at it. Since we had a bit of a cold snap last week in Dallas (yay for highs in the 80s in July!), I decided I needed to make a creamy, hearty soup. So, I found the nicest looking leeks I could find, and decided on a combination of potatoes and leeks. This was delicious served with fresh thyme and a dollop of sour cream.
- 4 Tbsp unsalted butter
- 3 large leeks, white and pale green parts, rinsed, halved lengthwise, and thinly sliced
- 3 green onions, tender green and white portions, chopped
- a small handful of fresh thyme, leaves picked and chopped
- 1 sprig fresh tarragon, leaves picked and chopped
- 1 Tbsp cayenne pepper
- 1 lb. of red potatoes, diced
- 5 cups of chicken stock
- salt and freshly ground pepper
- sour cream for garnish
In a large heavy pot, melt 3 Tbso of the butter over medium-high heat. Add the leeks and and the green onions and saute until the leeks are wilted, about 4 minutes. Add the thyme, taragon, and cayenne pepper and stir for a second to incorporate. Add the potatoes and stir for 1 minute to coat.
Add the stock to the pot and bring to a boil. Reduce the heat to medium-low heat, cover, and simmer until the potatoes are very tender, about 25 minutes. Remove from the heat.
With a stick blender or in a blender, puree about 2/3 of the soup. Return to the pot and season with salt and pepper.
Ladle the soup into warmed bowls and garnish with a dollop of sour cream and sprinkle with thyme leaves. Enjoy!