Potato leek soup

Serves 4


For the soup:

– 1 Lb Peeled Russet Potatoes, about 1 & 1/2 large potatoes, coarsely chopped

– 1 Lb Leeks, 3-4 large leeks, trimmed, cleaned and coarsely chopped

– 2 Tbsp Butter

– 6 Cups Chicken Broth

– 1-2 Tbsp Freshly Squeezed Lemon Juice

– 1/2 Cup Half and Half

– 1 Tsp+ Salt

For the Garnish:

– 1/2 of a peeled Russet Potato, peeled and finely sliced

– 1 Tsp Olive Oil

– Salt or Truffle Salt for sprinkling

– 1 Tbsp finely chopped leek

– 1/3 Cup Micro Greens (any variety!)

Recipe by Allison

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Start the Garnish:

– Preheat oven to 325 Degrees F.

– Line the baking sheet with parchment paper and set aside.

– In the mixing bowl, drizzle potato slices with olive oil and mix with your hands to ensure each surface is coated.

– Place the slices on the prepared baking tray and sprinkle with salt.

– Bake in the oven for 25-30 minutes, flipping and checking for golden-brownness at each ten minute mark.  I set a ten minute timer since this is a multi-tasking recipe!  When ready, remove potatoes from the oven and place baking sheet on a cooling rack.  Kill the heat.

Meanwhile, Start the Soup:

– Heat butter over medium-low heat in the heavy-bottomed pot.

– Add the leeks and potatoes and saute until beginning to brown, stirring regularly.  (Time will vary based on size of the pot.) If necessary to deglaze the pot as you go, use a few *drops* of the chicken broth to do so.

– Add all of the chicken broth and bring to a boil, then simmer for 30-40 minutes, or until potatoes show no resistance to a fork.

– Puree stock-vegetable mixture in the pot with an Immersion Blender or in small batches in a Standing Blender. (To prevent a steam powered take-off of the blender’s lid, remove the inner part of the lid and hold the lid down with a dishtowel.)

– Back in the stock pot, add lemon juice and the half and half to the puree.  Mix throughly, then add salt to taste.

– Ladle into soup bowls and layer on garnishes, first with potato crisps, then chopped leeks, and finally the microgreens.