Leek Soup

2 Tbsp olive oil
1 large or 2 medium leeks (about 10 oz), trimmed (leaving most of the green), split, washed, and cut into 1-inch pieces
1 medium onion, sliced
6 cups homemade chicken stock or low-salt canned chicken broth
1 1/2 lbs potatoes, peeled and cut into 2-inch pieces
1 tsp salt, or to taste
1/2 tsp freshly ground black pepper
3 Tbsp unsalted butter
Croutons, for garnish
1/4 cup fresh chervil leaves*

1. Heat the oil in a medium pot. When it is hot, add the leek and onion and cook over medium heat for about 5 minutes, until they soften and but begin to brown lightly. Add the stock, potatoes, salt, and pepper and bring to a boil. Boil for 30 minutes, or until the potatoes are tender.
2. Add the butter to the soup. Puree the soup with a hand blender or process it in a food processor. (You should have about 7 cups.) Serve immediately, garnished with croutons and a sprinkling of chevril leaves.

*Note: Chervil is the classic herb of choice for garnishing the hot soup. If it's unavailable, use another fresh herb of your choice. (I used fresh parsley.)

Source: Essential Pepin

Try #1 - January 10, 2012
The kids loved this soup! They both asked for seconds (and William asked for thirds!). To me, it was a fairly basic potato soup, but I liked the color it turned with the leeks and parsley that I blended in.

Try #2 - March 20, 2012
Just as good the second time around. I didn't add the butter at the end, and that was fine. Seems an unnecessary addition to me.