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1
Prepare the leeks: Trim off the root ends and the tough upper green tops.
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2
Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into 1/4-inch-wide strips.
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3
Then cut the leeks crosswise into 1/4- inch dice.
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4
Wash the diced leeks thoroughly in a large basin of cold water.
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5
Once the dirt has settled, scoop them out with a sieve or strainer.
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6
Drain and set aside.
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7
Heat a heavy-bottomed pot over medium heat.
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8
Add the olive oil or butter, followed by the leeks, thyme, and bay leaf.
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9
Cook, stirring occasionally, until the leeks are tender, about 10 minutes.
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10
Peel the potatoes and cut them into 1/4 -inch dice or slices.
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11
Add the potatoes to the pot and cook for 3 to 4 minutes.
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12
Pour in the chicken stock, season with salt, and bring to a boil.
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13
Reduce the heat to maintain a low simmer, and continue cooking until the potatoes are tender, but not falling apart.
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14
Taste for salt and adjust as needed.
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15
Let the soup cool to room temperature, and refrigerate for several hours or overnight.
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16
Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt.
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17
If you like, add a splash of champagne or white wine vinegar to sharpen the flavors.
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18
Ladle the soup into warm serving bowls.
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19
Finish with a few grinds of the peppermill, and garnish with chopped parsley or chives.
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20
Vegetable soups often taste best several hours later or the following day.
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21
If time allows, make ahead and reheat gently before serving.
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22
Remove the bay leaf, and puree the soup before serving.
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23
Garnish with small fried croutons (see page 37) along with the herbs.
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24
Stir in 1/3 cup heavy cream before serving.
