Recipe: Potato Leek Soup
I adapted this recipe from my grandma Rosto’s famous potato soup. The leeks and white wine give it a lot of flavor.
-1½ lb. potatoes, peeled and diced
-5 leeks, chopped
-3 tbsp butter
-½ cup white wine
-1 quart chicken broth
-½ pint half & half
-Salt and pepper to taste
In a large pot, sauté leeks in butter, salt and pepper over medium/high heat until translucent, almost 10 minutes. Add wine, reduce heat to low and simmer for 15 minutes. Add chicken broth and potatoes and bring to a boil. Reduce heat and cook until potatoes are tender, about 20 minutes. Using a hand immersion blender, blend soup to desired smoothness. (I like to keep about half of the potatoes chunky for texture. If you don’t have a hand blender, remove a few cups of soup at a time and puree in a blender or food processor, then add back into the soup pot.) Mix in half & half and more salt and pepper to taste. Soup is then ready to serve.
*Optional: top each bowl of soup with a teaspoon of white truffle oil and chopped chives.