The cast of characters:
Leeks, shallots, onions, garlic, chives, 1 potato, 5-6 c chicken stock, a sachet of leek leaves, thyme, bay leaves and peppercorns, some butter and salt and pepper, 3/4 c cream and a little olive oil for garnish.
I will never understand why this is called Potato-Leek soup. The onion team clearly out-numbers the Spuds.
Melt the butter and throw in the leeks, shallots and onions, season with S&P Let them sweat over medium heat for about 5 minutes Stand by your pan!
Add the sachet and the potato (sliced) and cook about 5 min.
This is a wonderful soup, so smooth and creamy. The leeks add a tang and the cream a touch of sweetness. Even though the Spud Team was far outnumbered, It certainly held it's own. Potatoes are the best EVER!
I read in Cook's Illustrated that this recipe was the first one Julia Child chose for her tome Mastering the Art of French Cooking. It is an easy soup, really, and can be served hot or cold (as Vichysoisse). Definite make again, and I laughed when I read all the Cook's Illustrated research... All they needed to do was read the Bouchon Cookbook because that's exactly what they ended up with.
Soup = Home = Love = Life
See you soon.