Leek and Potato Chowder

This brisk Autumn weather has inspired me to make a delicious and soul-warming soup. I picked up some yummy leeks the other day at the store, and this soup seemed like a perfect use for them. I call it a chowder instead of a soup because I leave it chunky and add some cream at the end for richness. You could certainly puree the end product and it will get silky smooth, but I like the texture of leaving it as-is. I really like leeks because of their mild yet distinct onion flavor. They are very versatile! If you have not worked with leeks before, check out my note at the end of the recipe about how to clean them. There is nothing worse than a gritty soup! This soup tends to be even better the next day, so make a big batch and devour the leftovers. I hope this recipe warms your belly :o)

Ingredients

4 tbsp. butter

3-4 large leeks, sliced into 1/2 inch half circles (*see note)

2 cloves garlic, minced

3 medium russet potatoes, peeled, cut into 1/2 inch dice

4 cups stock (chicken, veggie, beef, any combo is fine)

1 cup cream or milk

1 tbsp. cornstarch

salt and pepper to taste

In a large pot, melt the butter. Add the leeks and a pinch of salt and sautee over low heat until softened, approximately 15 minutes. Be careful not to brown the leeks. Add the garlic and cook for 1 minute until fragrant. Add the potatoes and stock and bring to a boil. Boil until the potatoes are soft, approximately 10-15 minutes. Whisk the cornstarch into the cream and stir the cream mixture into the pot. Bring back to a simmer and cook for 5 minutes, stirring, until the soup has thickened slightly. Add salt and pepper to taste. Enjoy!

*Note on cleaning leeks: Leeks are mostly grown in sandy soil that can get stuck between the layers (some are now hydroponically grown to prevent this grit). Thorough cleaning is essential to removing the grit. The method I like best is to remove the dark green and root ends of the leek. Slice in half down the middle lengthwise, then cut half-rings to desired thickness. Fill a large bowl with cold water, and add the sliced leeks. Swish around with your hand, breaking up the rings to allow the water to remove sand from between the layers. Drain off the water, and pat the leeks dry. Works like a charm!