Potato Leek Soup
This delicious potato leek soup can be made up to two days in advance.
Martha Stewart Baby, Fall
- 1 small bay leaf
- 2 sprigs fresh flat-leaf parsley
- 10 whole black peppercorns
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 leeks, white and light-green parts only, cut into 1/2-inch pieces
- 2 shallots, finely chopped
- 1 pound potatoes, peeled, cut into 1/2-inch dice
- 1 quart homemade or low-sodium canned chicken stock
- 1/2 cup milk
- 1/4 cup heavy cream
- Coarse salt and freshly ground white pepper
- Fresh chervil, for garnish
- Make bouquet garni: Wrap bay leaf, parsley, and peppercorns in cheesecloth. Tie with twine, and set aside.
- Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, stock, and bouquet garni. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bouquet garni.
- Working in batches, pass soup through food mill with a medium disk into saucepan. Warm over medium-low heat. Slowly stir in milk and cream; season with salt and pepper. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with chervil leaves.
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