PREP TIME: 20-30 mins
COOK TIME: 40-60 mins
SERVINGS: 4 to 6 servings
- 3 large leeks
- 2 pounds potatoes (Yukon gold or Russet)
- 4 stalks celery
- 2 green onions (scallions)
- 4 cups chicken (or vegetable) broth
- 1 cup dry white wine
- ½ stick Kerrygold (or any farm fresh) unsalted butter
- 1 cup fresh, heavy cream, allowed to come to room temperature on counter for 1 hour prior to using
- 1 tbs. herbs de Provence
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Fresh black and sea salt from a grinder
Cut off the roots and the tough dark green tops of the leeks and discard. Slice the leeks into ¼ inch circles, put into a colander and under running water, use your fingers to separate the leeks so that you can dislodge any dirt or mud hiding inside. Continue to agitate them with your hands until water runs clear. Then turn off the water and leave the cut-up leeks in the colander in the sink to drain some more.
Peel and dice the potatoes into 1/2-inch pieces. In a separate colander lightly rinse the potatoes to remove any dirt from the skins, then place in a bowl of fresh clean water and set aside.
Wash and slice the celery stalks into ½ inch pieces
Wash and slice the green onions (scallions) into ½ inch pieces
Cut up the ½ stick butter into 4 pieces and melt on medium heat in a 3 to 4 quart thick-bottomed stock pot.
Add the celery and green onions, stir to coat with the melted butter, add 3 each grinder turns of black pepper and sea salt, and saute for 1 or two minutes until soft.
Add the white wine, stir for 1 minute.
Add the 2 quarts of the broth.
Add the leeks, stir, cover the pot and reduce the heat to low, cook for 10 minutes. Check to make sure the veggies leeks are not turning brown.
Add to the broth, diced potatoes, bay leaf, herbs de Provence and 4 twists of salt from the grinder.
Increase the heat to high to bring to a boil, stirring a few times, then lower the heat to maintain a low simmer, and cook for 20-30 minutes, until the potatoes are cooked through.
Once the potatoes are cooked, remove and discard the bay leaf. Using an immersion blender, blend about half of the soup if you want a chunky soup, or all of it if you want your soup to be smooth and creamy.
After the soup is blended to your liking, slowly drizzle in the room temperature heavy cream, stirring constantly
Add the parsley, and cook a few minutes more.
Add freshly ground pepper and more salt to taste.
Serve with Crunchy croutons or Crusty bread.