Potato Leek Soup
From: Andrew Huang
Potatoe Leak Soop: (Fit for a VP!)
enough stock: good chicken stock, home made preferred, can ok, bouillion at your risk
enough potatoes: cubed to 1/2" blocks, water to cover, cook til soft, drain, reserving water to make bread.
enough leeks: trim roots and tough greens off, split and clean thoroughly, chop crosswise into 1/4 strips
Olive oil: In large stock pot, use sufficient oil and cook leeks gently til soft; add potatoes. grate white pepper, add stock to cover, bring to simmer.
blenderize: ladle stock and potatoes into blender and blend til smooth. This will take several passes unless you have monster blender.
Adjust seasoning or consistency: salt, pepper, reserved potato water.
proportions: balance leeks and potatoes according to taste. Balance stock according to strength and consistency.
variations: add onions just like leek celery leaves are excellent in this type of soup celery root substitute/add for potatoes but don't cook as long fennel/anis milk/cream could be added easily to benefit, but not necessary if stock is good
In the summer: serve cold with dollops of yogurt and lots of white peppers.