The leeks have finally made it to the farmers market here in Northern California. I didn't get to go to the market on Saturday due to a severely sprained ankle but hubby went and one of the things he brought home was 2 leeks. Here is my recipe for the potato leek soup that I made Saturday night.
Scrub 4 red potatoes really well and cut up into bite sized pieces leaving the skin on (any potato can be used but if you use a thick skinned Idaho potato you should peel it) put into water to cover and boil until pieces are tender.
While potatoes are boiling, cut 2 leeks in half the long way and soak in a cold water bath to help any dirt and sand to settle. While leeks are soaking mince 3 cloves of garlic and chop 1/2 of a white or yellow onion. Set aside. Wash leeks carefully being sure to get all sand and dirt out from between the pieces. Thinly slice the whites and the greens. Get out a large frying pan and heat with a couple tablespoons of cooking oil. Saute the leeks, onions and garlic together, stirring continuously until they are just cooked through.
Drain the potatoes and add the leek, onion, garlic mixture to the soup pot. Add I box chicken (or if you are vegetarian, vegetable) broth and heat. When warm add 1 cup milk to the mixture. Season with a pinch of cumin, a tsp or more of white pepper and salt to taste. I always add 1/2 cup cream to the pot at this point and heat just until hot. Serve with hot homemade bread.