Creamy Leek and Potato Soup

The combination of leeks, potatoes, and cream is part of most European cuisines, including Italian. It’s traditionally served a little lumpy, but I’ve also given directions for a more elegant pureed version.

Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 2¹/₄ hours in a medium slow cooker

5 leeks, white parts only

2 tablespoons unsalted butter

2 large boiling potatoes (about 1¹/₂ pounds), peeled and cut into ³/₄-inch dice

4 cups Vegetable Stock, Chicken Stock, or purchased stock

³/₄ cup heavy whipping cream

Salt and freshly ground black pepper to taste

¹/₂ cup snipped fresh chives

1. Trim leeks, split lengthwise, and slice thinly. Place slices in a colander and rinse well under cold running water, rubbing with your fingers to dislodge all dirt. Shake leeks in the colander. Melt butter in a medium saucepan over medium heat. Add leeks, and toss with butter. Cover the pan, reduce the heat to low, and cook for 10 minutes. Scrape mixture into the slow cooker.

2. Add potatoes and stock to the slow cooker, and stir well. Cook on Low for 4¹/₂ to 6 hours or on High for 2 to 3 hours, or until potatoes are tender. If cooking on Low, raise the heat to High. Add cream, and cook soup for an additional 10 to 20 minutes, or until simmering.

3. Mash some of vegetables with a potato masher until desired consistency; the more that is mashed the thicker the soup will be. For a pureed soup, allow soup to cool for 10 minutes. Either puree it with an immersion blender, or strain solids from soup and puree them in a food processor fitted with the steel blade or in a blender. Season to taste with salt and pepper, and serve hot, sprinkling each serving with chives.

Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.

Variations:

 Add 4 to 6 cloves sliced garlic, and cook the garlic along with the leeks.

 Puree the soup, refrigerate until cold, and serve chilled.

Unlike most herbs, which should be minced with a knife, chives are best treated with a sharp pair of scissors, making small snips to get even pieces. If you don’t have access to fresh chives, the best substitute for both flavor and appearance is scallion tops.