Recipe by Chef Jacquie
- 1 cup of leeks (white part only), cleaned well and sliced
- 1 ounce of salted butter
- 1 cup of Russet or Idaho potatoes, peeled and diced
- 3-1/2 cups chicken or vegetable stock
- 1 teaspoon of Kosher salt
- White pepper, to taste
In a large soup pot, over low heat, cover and sweat the leeks in butter for 5 minutes.
Add potatoes and stock, cover and simmer for 20 minutes, or until potatoes are soft.
With a slotted spoon, remove solids and place in the food processor. Puree until smooth, keep adding broth to thin out, or use a handheld emulsion device.
Season with salt and pepper.
Additional toppings (optional): crispy bacon, shredded cheddar cheese or sliced scallions
Serve with slices of toasted baguette.