Ingredients for 8 servings:
4 tablespoons unsalted butter
4 cups thinly sliced leeks
1 teaspoon kosher salt
3 cups russet potatoes, peeled and cubed
4 cups water
1/2 cup whipping cream
Sea salt and freshly ground pepper to taste
3 ounces blue cheese
Garnish: minced fresh chives
Directions:
Heat the butter in a saucepan and when it stops foaming, add the leeks. Salt them lightly and cook them slowly for 5 minutes, stirring occasionally, until they soften. Add the potato cubes and contine cooking and stirring antoher 2 minutes. Add the water and bring to a simmer. Partially cover the pan and cook for 20 minutes.
Use an immersion blender to puree the soup. Stir in the cream and season to taste. Thinly slice the cheese and place a piece in the bottom of eight soup bowls. Spoon on the hot soup and garnish with chives. Let each diner stir the cheese into their portion.
