Food Historian

Potato Leek Soup

2 lbs Gold potatoes peeled and cut into 1 inch chunks
4 leeks well cleaned of sand and chopped—both white & green parts
1/4 cup olive oil
Sea salt and fresh ground black pepper
6 cups of good chicken stock
3/4 heavy cream
8 ozs crème fraiche (if you can’t find it—sour cream)
1/4 c grated Parmesan

Preheat oven to 400 degrees

Combine leeks and potatoes with oil, salt and pepper toss on a baking sheet and

Roast for about 45 mins. Turning a few times.

To a heavy stock pot add about 2 cups of broth - the potato mixture with any bits scraped from the bottom of the pan - use an immersion blender to blend into a puree. Add 4 cups more stock to make a thick soup - heat - then on med low - add the cream, crème fraiche 2 tsps salt 1 tsp pepper - check seasonings - heat slightly and add 1/4 c Parmesan just before serving.

Garnish with panchetta pieces cooked crispy (or thick bacon) crumbled on the top center of each bowl.

Serve with a crusty baguette.