Lunch: Cream of Leek and Potato Soup

Recipe by Lauren Kiino This silky-smooth puréed soup may sound like an Escoffier classic, but its taste is purely Tuscan. Chef Lauren Kiino, a firm believer in whole-vegetable cooking, uses more of the leek greens than any French chef would tolerate, for

Ingredients

4 tbsp. unsalted butter
3 medium leeks
2 medium onions
kosher salt
1/4 c. dry vermouth
1/4 c. dry white wine
1 lb. Yukon gold potatoes
8 c. water
1/2 c. crème fraîche or sour cream
1 tbsp. finely chopped chives
Freshly ground pepper

Instructions

Melt the butter in a large saucepan. Add the leeks, onions, and 2 teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the vermouth and white wine and boil until nearly evaporated, about 5 minutes. Add the potatoes and water and bring to a boil. Simmer over moderate heat until the potatoes are very tender, about 35 minutes.
Working in batches, purée the soup in a blender until very smooth. Return the soup to the pan. Add the crème fraîche and bring to just a simmer over moderate heat, stirring occasionally. Season with salt. Ladle the soup into heatproof glasses or bowls. Garnish with the chives and pepper and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.