Potato and Leek Soup

Name: Potato and Leek Soup
Cook time: 25 min
Yield: 8
Ingredients: 3 tablespoons unsalted butter; 1 large leek, white and light green parts only, thinly sliced; 1 medium onion, chopped; 1 small fennel bulb—halved, cored and chopped; 1 medium celery rib, thinly sliced; 1 medium shallot, finely chopped; 1 thyme sprig; 1 large garlic clove, minced; Salt; 8 cups chicken stock or low-sodium broth; 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 3 tablespoons finely chopped parsley; 2 tablespoons finely chopped tarragon; 1 cup heavy cream; White pepper

Potato and Leek Soup was pinched from <a href="http://www.foodandwine.com/recipes/potato-and-leek-soup" target="_blank">www.foodandwine.com.</a>

"Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French soup served hot with salad and crusty bread...."

INGREDIENTS

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3 tablespoons unsalted butter

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1 large leek, white and light green parts only, thinly sliced

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1 medium onion, chopped

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1 small fennel bulb—halved, cored and chopped

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1 medium celery rib, thinly sliced

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1 medium shallot, finely chopped

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1 thyme sprig

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1 large garlic clove, minced

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Salt

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8 cups chicken stock or low-sodium broth

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1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

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3 tablespoons finely chopped parsley

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2 tablespoons finely chopped tarragon

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1 cup heavy cream

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White pepper

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