This here soup is my actual, honest-to-God winter specialty. I have spent like a year perfecting it, give or take half a year and a few months. Ok, so I've made it like four times in my life. But this last time it was really delicious, soooo #authority.
What you'll need...
One large or two mid-sized (local, organic) Yukon Gold potato(es)
One giant leek (you'll find this at Whole Foods) or about 4/5 regular leeks (at Farmer's Markets)
One/two cloves garlic
Half an onion
A giant chunk of unsalted butter
Organic low-sodium chicken broth
Organic (preferably artisanal and local) heavy cream
Chives for garnishing
Sea salt & pepper
Toss a chunk of butter into a large pot. I love butter and it is delicious, so you can't really go wrong here. Probably like 1/3 to 1/4 of a Plugra block of butter. Let it melt and chuck in the garlic, diced, and then the onion, sliced. Let them get all translucenty while you slice up the potato, then add that in. Now I add some sea salt and pepper and maybe some other herbs that I think will be delicious - have some fun here and toss in whatever smells good and seems like it would go with potatoes. Once you've let them simmer in the butter for a bit, drown it all in chicken stock - enough to just cover everything. I don't add water to this soup because I like it to be really flavorful. You could add a little water if you wanted, but that's partly why I suggest low-sodium broth - so that you don't have to worry about oversalting the soup if you don't dilute it. Bring this to a boil and then let it simmer down again, maybe for twenty minutes or so. Then pop it in your food processor (I recommend this guy) and purée the shit out of it. I like this soup to be smooth and creamy (teehehe). Put the puréed soup back into your pot and add the heavy cream until it looks pretty. I went through half a pint of cream last time. Taste the soup and see if you need to add more broth/cream/water and then season it with some chives on top. Et voilà! This should make roughly 3-4 servings.
