Leek and Potato Soup

Course Appetizers, Mains

Cuisine French

Servings 6

2 tablespoons unsalted butter
1 large onion, preferably Spanish, chopped
2 garlic cloves, split, germ removed, and thinly sliced
Kosher salt and freshly ground white pepper
3 leeks, white and light green parts only, split lengthwise, washed and thinly sliced
3 large Idaho (russet) potato, peeled and cubed
6 thyme sprigs
2 fresh sage leaves (optional)
4 cups chicken broth
3 cups whole milk

Melt the butter in a Dutch oven or soup pot over low heat. Add the onion and the garlic and stir until they glisten with butter, then season with salt and 1 teaspoon white pepper, cover, and cook for about 10 minutes, until the onion is soft but not colored.
Add the remaining ingredients, along with a little more salt, increase the heat, and bring to a boil. As soon as the soup bubbles, turn the heat to low, mostly cover the pot, and simmer gently for 30-40 minutes, or until all the vegetables are mashably soft. Taste the soup and season generously with salt and white pepper.
The soup can be pureed at this point in a blender or with an immersion blender, or can be served chunky (we pureed half and added it back in so the soup thickened, and there were still chunks of potato).