Entered for safe-keeping for ZWT5. From Fine Cooking, June/July 2009. This version uses Yukon Gold potatoes, a cross between a North American white potato and a wild South American yellow-fleshed one. Their golden flesh is richly flavored and fairly firm and moist, with medium starch content -- a perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties. Refrigeration time not included in preparation or cooking time.
- 4 medium leeks, trimmed and washed, sliced 1/8 inch thick (about 3 cups)
- 2 large yukon gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
- 2 cups whole milk
- 2 cups water
- 1 1⁄2 teaspoons kosher salt
- 1 cup heavy cream
- kosher salt, to taste
- 1 tablespoon fresh chives, thinly sliced (for garnish)
- Leeks must be cleaned thoroughly as soil gets embedded in the plant. For each leek, trim the root and cut off the dark-green top. Then slit the leek lengthwise, without cutting all the way through. Open it like a book and hold it root end up under cold water, riffling through the layers until it is completely clean.
- Combine the leeks, potatoes, milk and 2 cups of water in a 4-quart pot.
- Bring to a simmer over medium-high heat.
- Add 1 1/2 teaspoon Kosher salt, reduce the heat to medium-low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes.
- Remove soup from heat, stir in the cream, and let cool briefly.
- Puree the soup, preferably using a regular blender and working in batches, filling it only halfway each time.
- Strain the pureed soup through a fine sieve.
- Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming) and then refrigerate until thoroughly chilled.
- Before serving, thin the soup with water, if necessary. It should be the consistency of heavy cream.
- Season to taste with Kosher salt.
- Serve cold in chilled bowls, garnished with the chives.