Prepare the leeks: Trim off the root ends and the tough upper green tops. Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into ¼ –inch-wide strips. Then cut the leeks crosswise into¼-inch dice. Wash the diced leeks thoroughly in a large basin of cold water. Once the dirt has settled, scoop them out with a sieve or strainer. Drain and set aside.
Heat a heavy-bottomed pot over medium heat. Add the olive oil or butter, followed by the leeks, thyme, and bay leaf. Cook, stirring occasionally, until the leeks are tender, for about 10 minutes. Peel the potatoes and cut them into ¼-inch dice or slices. Add the potatoes to the pot and cook for 3 to 4 minutes. Pour in the chicken stock, season with salt, and bring to a boil. Reduce the heat to maintain a low simmer, and continue cooking until the potatoes are tender, but not falling apart. Taste for salt and adjust as needed. Let the soup cool to room temperature and refrigerate for several hours or overnight.
Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt. If you like, add a splash of champagne or white wine vinegar to sharpen the flavors. Ladle the soup into warm serving bowls. Finish with a few grinds of the peppermill and garnish with chopped parsley or chives.
Notes
Recipe sourced from Alice Waters’ cookbook, In the Green Kitchen.
Author’s Notes & Variations:
Vegetable soups often taste best several hours later or the following day. If time allows, make ahead and reheat gently before serving.
Remove the bay leaf and pure the soup before serving. Garnish with small fried croutons along with the herbs
