Potato Leek Soup
4 large leeks (6-8 small), white part only, chopped
3-4 stalks celery, chopped
6 medium-sized potatoes, peeled and cubed
1 clove garlic
2 Tablespoons, olive oil
2 Tablespoons, butter
8-10 cups, water or chicken broth
2-3 teaspoons, sea salt (this is a taste thing)
2 cups, heavy cream, whipped *
Pancetta, cubed and pan-fried or bacon for garnish
Chives, chopped for garnish
Heat the olive oil and butter in a soup pot. Add the leeks and sauté for about 2 minutes, then add the celery and potatoes. Saute’ on low-medium heat for 5 minutes or so until slightly golden and aromatic, then add the garlic, and stir into the other ingredients.
Add the broth or water, bring to a boil and then simmer for about 20 minutes. Meanwhile, you can be whipping the cream, browning the pancetta and chopping the chives. When the potatoes are soft, remove from heat. In batches, puree in a blender or food-processer. Return to soup pot.
To serve, add a dollop of whipped cream, and sprinkle with pancetta and chives.
* You can add the cream directly to the soup. However, I find the presentation is lovely and if anyone is dairy-free, they can forego the whipped cream.