Potato-Leek Soup

Food

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Potato-leek soup

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 large leeks (about 8 cups), white and light green parts only, halved lengthwise, halves cut into 1/2-inch-thick half-moons
• 4 large celery stalks (about 2 cups), chopped, plus small, tender leaves for garnish
• 6 large Yukon Gold potatoes (about 9 cups), peeled, quartered lengthwise, and cut into 1/2-inch pieces
• 6 cups chicken stock 
• 1 cup whole milk
• 1/4 cup heavy cream
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Dash of freshly grated nutmeg
• Finely chopped fresh chives and crushed potato chips, for garnish

A few notes on making this:

• Make sure you wash the leeks really well—they are incredibly sandy. 
• You don’t have to puree this soup, but I find the texture to be very rich and velvety if you do. 

Directions:

• Melt butter with olive oil in a large Dutch oven over medium.
• Add leeks; cook, stirring often, until softened, 5 to 8 minutes.
• Add celery; cook, stirring often, until tender and deeply saturated in color, about 8 minutes.
• Add potatoes; stir to coat potatoes in butter and oil. Reduce heat to low, and cook, stirring often, until potatoes are coated in a shiny, milky starch, about 5 minutes.
• Stir in chicken stock; bring to a boil over high.
• Reduce heat to medium, and simmer, stirring occasionally, until potatoes are just tender and vegetables are softened, about 30 minutes. 
• Remove from heat and stir milk, cream, salt, pepper, and nutmeg into soup.
• Using a stick blender, puree until smooth.
• Serve soup garnished with celery leaves, chives, and crushed potato chips.