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1
To prepare the soup, in a stockpot, heat the oil and butter over medium-low heat.
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2
Add the celery, leeks, and shallots.
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3
Cook until soft, about 4 to 5 minutes, stirring occasionally, but do not brown.
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4
Add the garlic and cook until fragrant, 45 to 60 seconds.
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5
Add the potatoes, stock, and bouquet garni.
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6
Bring the mixture to a boil over high heat, decrease the heat to low, and simmer until the potatoes are tender, 40 to 45 minutes.
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7
Remove the bouquet garni and discard.
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8
To finish the soup, in the stockpot, using an immersion blender, puree the soup.
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9
Or, ladle the soup into a blender and puree until smooth a little at a time.
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10
Leave it coarse and chunky if you prefer a more rustic soup or puree until smooth for a more elegant soup.
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11
Stir in the cream.
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12
Taste and adjust for seasoning with salt and pepper.
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13
If needed, re-warm the soup over medium-low heat.
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14
Leeks grow in sandy soil, are often dirty, and can be difficult to clean without the proper technique.
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15
(Chewing on a mouthful of grit is the gastronomical equivalent of nails on a chalkboard.)
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16
To clean a leek: using a chefs knife, remove the hairy root end and dark green top.
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17
Halve the leek lengthwise, then slice crosswise into half-moons.
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18
Separate the half-moons with your fingers and place them in a sink or large bowl filled with cold water.
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19
Swish the slices around, letting the dirt fall to the bottom.
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20
Using your hands or a fine mesh sieve, scoop the leeks from the water, leaving the dirt at the bottom.
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21
Drain, clean, and refill the sink or bowl.
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22
Repeat the process until the leeks are clean and free of dirt.
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23
This method also works for greens and herbs.
