Potato Leek Soup
Chef Richard Earl of Luce – Los Angeles, CA
Adapted by StarChefs

Yield: 6 to 8 Servings

Ingredients:

• 1 cup chopped leeks, white and light green parts only (about 1 large leek)
• 2 cups peeled diced Yukon Gold potatoes (about 2-3 medium)
• 2 cups chicken stock
• 2-3 ounces manufacturing cream*
• Salt and white pepper, to taste
  
  *Manufacturing cream contains 33% butterfat (as opposed to heavy cream which contains 31% butterfat) and makes for a richer, more velvety soup. Heavy cream may be substituted.
  
  Garnish:
• truffle oil
• sliced chives
• bacon bits
• crispy julienned fried leeks

Method:
Sauté leeks over medium heat for several minutes, until tender. Add potatoes and enough stock to cover; cook until potatoes start to crumble. Puree mixture in blender, adding more stock as necessary to thin out. Finish soup with cream. Strain through a china cap. Season to taste with salt and pepper.

Ladle soup into bowls and garnish with crispy fried leeks, chopped chives, bacon bits and a drizzle of truffle oil.

Wine Pairing:
An earthy sake such as the Rihaku “Wandering Poet” Junmai Ginjo