Onion Leek Potato Soup
This recipe is one I just made after getting a bag of the greatest small potatoes and a few leeks. It should be cooked and served immediately.
4 medium leeks, dark green stems removed
1/2 large white onion, chopped
2 medium russet potatoes, peeled and cut into cubes
1 Tbsp flour
1 Tbsp butter
4 cups chicken stock, use vegetable broth for vegetarians
1/2 cup whole milk
salt and fresh pepper
Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed. In a medium soup pot, melt butter lightly sauté leeks and onion until soft, but not brown and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken stock, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. If you desire a creamier soup you substitute 1/4 cup of cream for 1/4 cup of the milk in the recipe. Serve immediately.
— Barbara Rexford