I made this soup on one of those unusually cold days in the Phoenix area and we gobbled it up for lunches and dinners. As is usually the case, the soup was even better the second and third day.
This recipe is dedicated to my friend Leslie. When we were in London several years we ate at Jamie Oliver's restaurant, Fifteen. And miracle of miracles he hopped out of a black Range Rover and popped in to the restaurant dressed in black tie, minus the tie, looking quite darling. We were told that he does not come to the restaurant on Saturday nights so we lucked out.
SERVES 8 , 8 1 1/4 c servings
2 leeks (about 1 lb)
6 cups fat-free chicken broth (or veggie broth)
2 tablespoons olive oil
3 cups onions, chopped (about 1 lb)
1 cup celery, chopped
1 cup carrot, chopped
2 garlic cloves, minced
2 cups potatoes, peeled and cubed (Yukon Gold recommended)
1/2 teaspoon black pepper
1/4 teaspoon sea salt
- Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain.
- Bring broth to a boil in a large saucepan over medium high heat.
- Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
- Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
- Serve chunky, or puree with an immersion blender.