Leek and Potato Soup
4 large potatoes
3 cup leeks
1 cup onions
4 tbsp olive oil
2 tsp dried thyme
8 cups vegetable broth
Salt and pepper to taste
Chop leeks about 2 inches above the white part leaving some green intact, then cut down their centres from root to tip, then coarsely chop each half of the leek. Wash the leek thoroughly to remove all of the sand.
Dice the potatoes in one-inch squares, store in water until they are ready to use.
In a med size pot on med heat add olive oil, leeks and onions, Sauté until leeks and onions start to caramelize then add thyme.
Strain water out of potatoes then add them to the leeks and onions, add vegetable stock, salt and pepper, bring to a boil then simmer for 25-30 min.
When the potatoes are soft, (poke them with a paring knife) turn your soup off. This soup is generally a puree and you can use an immersion blender, or a regular blender to puree it to a creamy consistency. You can adjust the seasonings at this point adding more salt, pepper or stock to get the desired flavour and texture.
(Vichyssoise as its known can also be served chilled)
Recipe provided by Executive Chef John Robertson
Photo credit Julie Daniluk