Potato Leek Soup
- 1 bay leaf
- 10 black peppercorns
- 4 sprigs fresh thyme
- 4 large leeks
- 1/2 lb butter
- 1 1/2 cups dry white wine
- 7 lbs pounds russet potatoes, peeled, diced
- 1 1/2 tbsps kosher salt
- 2 tbsps white pepper
- 3 cups heavy cream
Tie bay leaf, peppercorns, and thyme in cheesecloth.
Trim the green portions of the leek. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice very thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the cream and adjust the seasoning, if necessary.