Ingredients
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3 large leeks, trimmed, halved, cleaned and sliced in ¼ inch slices
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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5 cups chicken stock
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1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/2-inch pieces
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1/2 pound (8 ounces) Jerusalem artichokes (sun chokes), peeled and diced into 1/2-inch pieces
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1/2 teaspoon kosher salt, plus more to taste
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1 bay leaf
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2 sprigs fresh thyme (or 1/2 teaspoon of dried thyme)
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1/4 cup chopped fresh chives
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freshly cracked black pepper to taste
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option
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about 1/4 cup heavy cream, to make soup more creamy
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drizzle of olive oil or truffle oil to finish
Directions
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1
Done
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Heat a heavy-bottomed dutch oven over medium heat, add butter, olive oil, and leeks. Stir to combine. |
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2
Done
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Reduce the heat to low, and cook for 10 minutes until the leeks are softened and starting to turn a light brown. |
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3
Done
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Add chicken stock, diced potatoes, Jerusalem artichokes, bay leaf, thyme, and a teaspoon of salt. |
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4
Done
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Increase the heat to high and bring to a boil, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are fork tender. |
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5
Done
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Discard the bay leaf and thyme sprig. |
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6
Done
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Use an electric hand blender or regular blender, puree the soup until smooth. You may have to work in batches if using a regular blender. |
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7
Done
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Once smooth, fold in the chives and adjust salt and pepper as needed. |
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8
Done
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Reheat when ready to serve. |
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9
Done
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optional to serveDrizzle with olive oil and truffle oil. |
