Potato-Leek Soup

Summary
Prep time	20 min
Cook time	35+ min
Source	Williams-Sonoma Potato by Selma Brown Morrow
Yield / serves	4-6 servings
Rating	(unrated)

Ingredients

• 4 T unsalted butter
• 3 large leeks, including pale green parts, halved lengthwise, well rinsed and thinly sliced (~6 cups)
• 3 green onions, tops and bottoms chopped separately
• 3 Russet potatoes (~1.5 lbs), peeled and diced
• 5 c chicken stock or low-sodium chicken broth
• Kosher salt
• freshly ground pepper
• sour cream, crème fraîche, or heavy cream for garnish (optional)

Preparation

In a large, heavy pot, melt 3 tablespoons of the butter over medium-high heat. Add 4 cups of the leeks and the green onion bottoms and saute until the leeks are wilted, about 4 minutes (do not let them brown). Add the potatoes and stir for 1 minute to coat.

Add the stock to the pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are very tender, about 25 minutes. Remove from the heat.

Puree the soup until smooth. Season to taste with salt and pepper.

To make a topping for the soup, in a small, heavy frying pan, melt the remaining 1 tablespoon of butter over medium-low heat. Add the remaining leeks and 2 tablespoons of the green onion tops, reserving the remaining tops for another use. Saute until the leeks wilt, about 4 minutes (do not let them brown). Season to taste with salt and pepper.

Ladle the soup into warmed bowls and garnish each bowl with a dollop of sour cream, if desired. Sprinkle with the leek and onion topping ans serve.