nothing needs to be exact….

ingredients

for potato leek soup:

• 6-8 large yellow potatoes 

• 2-3 large leeks

• 2 liters chicken stock (or veg stock or water) 

• 30 grams butter

• 1 cup (230ml) buttermilk 

• 2 Bay leaves

• 1 sprig of fresh thyme (or large pinch of dried thyme) 

• salt 

• black pepper 

• several dollop crème fraîche, sour cream, or yogurt 

• chives or parsley

for toast:

• crusty bread

• 1 garlic clove

preparation

1. trim dark green from leeks and wash thoroughly. 

2. chop leeks into medium dice 

3. chop potatoes into medium to small dice. 

4. add butter to large pot add leeks to the melted butter. 

5. add good pinch of salt and black pepper. 

6. sautee over medium low until very soft approximately 15 minutes

7. add bay and thyme

8. add potatoes 

9. add stock (if it seems like you need more liquid add some) the potatoes should be covered by at least 3cm

10. bring to a simmer over medium heat 

11. stir occasionally, cook for 30 minutes or so at a gentle simmer

12. when the potatoes are fully tender you can blend with an immersion blender or or counter top blender. you can also just mash the potatoes with a potato masher or put them through a food mill. (we like it smooth, chunky, hot, or cold) 

13. return the the heat if needed (you want it to be hot serving temperature) 

14. add the buttermilk and stir thoroughly 

15. taste for salt

16. serve in bowls with a dollop of crème fraiche and a scattering of chopped chives or parsley and toast on the side

toast:

1. toast or grill your hearty slices of bread. (a bit of char would be nice)

2. rub hot toast with whole peeled garlic clove. (don't skip, this is important)