Potato Leek Soup
2 Tablespoons good extra virgin olive oil
2 Tablespoons butter
3 large leeks (about 1 1/2 lbs) thinly sliced
1 large red or white onion, chopped
2 1/2 to 3 lbs white potatoes, peeled, cubed into small pieces
1 cup dry white wine or sherry
5+1/2 cups chicken stock
3/4 evaporated skim milk
Salt and Pepper to taste
1/4 cup fresh, minced Italian Parsley
Cut the root end off leeks, then cut the green leafy tip off about 3 inches above the white part. Slice the part we are going to use for this recipe [the white part] in half lengthwise and pry the layers apart just enough to clean out grit. Thinly slice the two halves across, the short way.
Heat the olive oil in a stock pot. Add Butter Buds or butter and follow immediately with Leeks and onions.
Saut over medium low heat for about 10 minutes to release their remarkable flavors, sprinkle with a pinch or two of salt and more of the juices will be released.
Add wine and reduce by 1/2.
Add potatoes and stock. Simmer for 20-25 minutes, until potatoes are tender.
Cool by placing your cooking vessel in ice water for a few minutes, then puree the mixture in a blender, in batches, if necessary.) (we use a Waring Blender and it is Primo!
Place the puree back into the stock pot and mix in the evaporated skim milk. Add a bit more broth about 1/2 of a cup.
Season with salt and pepper and simmer for 2-3 minutes, just to warm through.
Garnish with parsley.
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