recipe4 russet potatoes, peeled and cut into large cubes3 leeks, trimmed, and sliced lengthwise & roughly chopped1 cup yellow onion, finely chopped3 cloves garlic, peeled and finely chopped4 tbsp unsalted butter1 bay leaf1/4 tsp fresh thyme leaves2 tsp Kosher salt1/4 tsp ground black pepper1 cup heavy cream*4 cups good vegetable stock or broth**Melt the butter in a Dutch oven or a heavy-bottom saucepan. Once it has melted, add the onions and sauté on medium-high heat until translucent, about five minutes. Add the garlic and sauté for another minute. Do not allow the ingredients to brown.Add the potatoes, leeks, bay leaf, thyme, salt and pepper to the pot. Pour in the vegetable stock and stir the mixture several times to combine. Bring to a boil, then lower the heat to medium or medium-low so the mixture bubbles gently. Cook for 30 minutes. After the 30-minute mark, remove the soup from heat and puree until smooth using a blender or vegetable mill or other method of choice. Return the soup to the Dutch oven, stir in the cream, and season to taste. Garnish with chives and a dollop of sour cream or crème fraîche and serve. If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I’d love to see your culinary creations!*You may substitute sour cream for heavy cream.**You may also use chicken stock or chicken broth. If you’re making vichyssoise in the winter, use stock to produce a heartier soup, and broth in a summer for a lighter soup.
potato leek soup — Spice & Hutch
