Potato Leek Soup

This recipe comes from CUESA's Culinary Intern, Julia Allenby.

Nothing is more comforting on a rainy day than a bowl of hot soup and freshly baked bread. During warmer months, this soup can be puréed and served chilled.

Makes about four servings

4 tablespoons butter
1 medium onion, chopped
1/2 cup all-purpose flour
6 cups chicken or vegetable stock, divided
2 cups potatoes, peeled and diced (about 4 medium potatoes)
3 medium leeks, thinly sliced, soaked in cold water, and drained thoroughly
1/2 cup cream
Kosher salt and freshly ground pepper
1 tablespoon parsley, chopped

1. Melt butter in a medium heavy skillet. Add onions and sauté over low heat until transparent, about 10 minutes. Add flour and mix well. Cook slowly to thicken; do not allow to brown.
2. Gradually add 3 cups of chicken stock, stirring well after each addition. Simmer slowly for about 20 minutes.
3. In a separate medium pot, combine 3 cups chicken stock, potatoes, and leeks. Bring to a boil. Simmer for about 20 minutes, until potatoes are tender.
4. Add onion mixture to potato mixture. Add cream, and stir to combine. Season to taste with salt and pepper.
5. Soup may be served as is, or puréed in a blender before serving. Garnish with parsley.