Potato Leek Soup
If you have never worked with leeks before, they are sandy/
dirty so you need to wash them really well. Cut off the
ends with the roots and the dark green parts to where
you are just left with the white and light green parts. I
like to cut them lengthwise into quarters. Next, fill up a
big bowl of water and throw the leeks in, separating the
leaves, and agitate them so all the dirt falls to the bottom.
Repeat if necessary.
Next, peel 3 pounds of red or Yukon gold potatoes and
chop into cubes. Put 4 cups of water in a bowl and put
the potatoes in. Let it sit. The potatoes will make the water
starchy and we will use it to thicken the soup.
Melt 4T butter in a large stockpot. Cut one large onion
into thin slices and chop the leeks into 1-inch pieces.
Sauté until tender. Add one diced shallot and 4 cloves of
garlic, leaves from 3 sprigs of fresh thyme and a bunch of
finely chopped chives. Sauté for 2 minutes.
Add in potatoes and starchy water and 4t of vegetable
“better than bullion” stock concentrate. Cook until potatoes
are fork tender
52 COBB LIFE | MAY 2021
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