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Behind the ingredient.

Leeks:

The leek, or botanically the Allium porrum is a member of the onion and garlic family and has a mild and onion flavor. Rather than forming a bulb at the base, it grows into a long cylindrical shape. These bundles of thin leaves are usually blanched, and require thorough rinsing before cooking due to the high amount of soil and grit enclosed between its leaves.

Potato Leek Soup

Ingredients:

6 medium leeks (about 2 ½ pounds) whites only, cut in half, thinly sliced and rinsed

2 cans (14.5 oz) chicken broth

1 russet potato (8 oz), peeled and diced

¾ cup heavy cream

½ cup snipped chives

Instructions:

1. In a large saucepan, combine leeks, chicken broth, potato, 2 cups of water and 1 teaspoon salt. Bring to a boil, reduce heat to medium and simmer until tender, 20 – 25 minutes.

2. Working in batches, puree soup in a blender and transfer to saucepan. Stir in cream and season with salt. Portion into individual bowls and garnish with chives.

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