Sep 1, 2010

Potato Leek Soup

3 leeks, peeled, cleaned, chopped
2 T butter (organic, unsalted is my favorite)
2 T extra virgin olive oil
4 potatoes
6 cups chicken stock
several sprigs of thyme tied together
(sometimes use 1 T dried thyme if you can't find fresh)
1 cup sour cream (Daisy is my favorite)
sea salt and pepper
finely chopped chives for garnish (optional)

Saute leeks until soft in butter and olive oil. Add potatoes and stock, bring to a boil and skim. Add thyme and simmer until all vegetables are soft. Let cool. Remove fresh thyme if you used that. Puree soup with a handheld blender with sour cream until frothy. You can chill it for Vichissoise, but I like hot soup unless it is a chilled fruit soup. Serve in chilled bowls though and garnish with chives for a decorative masterpiece. (My kids love this soup!)

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