Creamy Leek Soup

Name: Creamy Leek Soup
Yield: 4 servings
Ingredients: 1 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped; 1 1 medium onion, chopped; 1 1 large carrot, chopped; 1 2 celery ribs, chopped; 1 1 teaspoon salt; 1 1/2 teaspoon black pepper; 1 1 stick (1/2 cup) unsalted butter; 1 1 small boiling potato (6 ounces); 1 1/2 cup dry white wine; 1 3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces); 1 3 cups water; 1 1 Turkish bay leaf or 1/2 California; 1 1 1/2 cups fresh flat-leaf parsley leaves; 1 1/4 cup all-purpose flour; 1 1/2 cup chilled heavy cream

From the kitchen of Carly

Silky leeks melt into butter and broth, building a soup that's elegant without pretense. White wine and tender vegetables create depth, while a whisper of potato adds body. The kind of soup that tastes like care.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
11 medium onion, chopped
11 large carrot, chopped
12 celery ribs, chopped
11 teaspoon salt
11/2 teaspoon black pepper
11 stick (1/2 cup) unsalted butter
11 small boiling potato (6 ounces)
11/2 cup dry white wine
13 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
13 cups water
11 Turkish bay leaf or 1/2 California
11 1/2 cups fresh flat-leaf parsley leaves
11/4 cup all-purpose flour
11/2 cup chilled heavy cream

Instructions

Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.