Leek and Potato Soup

I'm like a kid in a lolly shop when I hit the markets. No matter how much food I already have in the house, I manage to justify buying more. The spanking fresh leeks and soiled-crusted potatoes at our local farmers market are a case in point. I already had plenty of fresh vegetables sitting, crisply in my fridge, but I just couldn't help myself.  As soon as a saw them I thought, leeks+potatoes=soup. Within an hour of arriving home from the market, I had a pot of steaming soup ready to go...  plus more vegetables to add to my crisper... and fresh loaves of bread... and local cheese... the list goes on.


Leek and Potato Soup
from Stephanie Alexander's Cook's Companion
Serves 4

2 tblsp olive oil
6 small leeks, washed and sliced
4 medium potatoes, peeled and cubed
1 large onion, sliced
1 stick celery, chopped
2 cloves garlic, finely chopped
1 sprig of thyme
Salt and pepper, to season
2 tablespoons of cream, plus extra for garnish
chives for garnish

Heat olive oil in a large saucepan. Add leeks, potatoes, onion, celery and garlic, then lower the heat, cover  and cook, stirring occasionally, for 10 minutes, until the leek has softened.

Barely cover the vegetables with cold water, then add the thyme. Simmer, uncovered, until potato is tender, about 15 minutes.

Remove the thyme and blend or puree the soup (in a blender or with a stick mixer) until the soup is very smooth.

Season well with salt and pepper. Note: Pureed soups are notoriously under-seasoned, so be sure to taste it and season accordingly.

To serve, reheat to boiling, take it off the heat and stir in the cream. Pour into 4 bowls, dribble some more cream on and top with the finely snipped chives.