Potato & Leek Soup (France)

      In the north east of France, there is a small county by the name of Alsace.  Considered rural when compared to counties such as Ile De France or Lorraine, this portion of the country actually has quite the metropolitan flair without the fast paced lifestyle which comes from big cities like Paris. 
      The food of this county is not completely of French origin.  Many of the main ingredients which flavor the dishes of Alsace actually come from Germany.  Separated from Germany only by the winding Rhine River flavors of beer, potatoes, and sausages had made their way across the waters and mixed with the spices and flavorings which make French cuisine so unique.
      Potato & Leek soup is much lighter than the traditional heavy version which they serve on the other side of the Rhine.  For those of you who have never used leeks before, they are a close cousin to the onion except without the very intense flavor and smell which usually make onions hard to work with.  
      When I make this soup I always think of the first restaurant I had worked in.  The head chef would always say that pureed soups can be sold with a higher price tag.  When I asked him why that was, he said that I would never last in the business.  Later on while I was studying to become a writer I finally figured out what he was saying. "You Eat With Your Eyes First".  So needless to say I puree this soup not for the taste but simply to make it look pretty.  Though I make this dish as more of a warm soup for fall and winter, if you reduce the cream by 1/2 cup you can serve the soup chilled in the spring and summer. 

 (One tip I would also give is to not remove the skins from the potatoes, there is a lot of flavor and fiber that the skins contain so keep them on.)

Potato and Leek Soup

3 cups chicken broth

2 pounds potatoes, washed and cut into 1 inch cubes. 

1 pound leeks, green leaves removed and chopped to 1 inch halves.

2 cloves garlic, minced

1 tablespoons butter

2 tablespoons basil, minced

1 tablespoon parsley, minced

2 teaspoons salt

1 teaspoon black pepper

2 cups heavy cream

additional minced parsley (optional)

In a large pot combine the chicken broth, potatoes and leeks.  Place over medium high heat and cook for 30 minutes.  In a medium sized skillet combine the garlic and butter and cook until garlic is golden.  Combine the garlic, basil, parsley, salt and pepper with the soup mixture. Cook for an additional 20 minutes over low heat.

Using an immersion blender begin to puree the soup while it is in the pot.  While pureeing the soup, pour in the cream so that the flavors blend together.  If serving the soup chilled remove from heat and transfer the soup into the intended serving dish and chill for at least 20 minutes before serving.  If serving warm allow to cook over high heat for an additional five minutes. 

If you wish to garnish the soup once it is served, sprinkle the additional parsley over the soup .  Serve immediately.

Serves 6