5 Leeks, chopped, white and light green parts only
9 Red Potatoes, peeled and quartered
1 Onion, diced
1 Tbsp Butter
8 cups Chicken Stock
Salt + Pepper to taste
In a large pot melt butter then add onion, leeks, and potatoes and saute for 5 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer with lid on for 40 minutes. Remove from heat and let stand for around 10 minutes. Strain vegetables and reserve the chicken stock (I set up a colander over a separate stock pot). Put strained vegetables and 2 to 3 cups of chicken stock back into the original pot. Puree the contents with an immersion hand blender. Stir in reserved broth till you reach desired consistency. Season with salt and pepper to taste. I cup up a baguette, tossed the pieces in olive oil, salt and pepper then toasted them in the oven at 375 degrees for about 10 minutes. Transfer soup to a bowl and top with large croutons. Sprinkle some black pepper and sea salt on top and serve! So good!
Photography by Kristin Kerr Luber