POTATO LEEK SOUPBy Chef Mark Rorhmeier
serves 4 to 8
Ingredients2 qts. vegetable stock* 4 large leeks, white and light green parts only, quarted lengthwise, chopped into 1/4" pieces and rinsed thoroughly 3 large russet potatoes, peeled and chopped into 1" cubes 1/4 cup McEvoy Ranch Extra Virgin Olive Oil, plus extra for serving kosher salt white pepper
- Combine leeks with olive oil in a 6-quart dutch oven and sweat vegetables over low heat, stirring often to prevent browning.
- Once leeks are translucent, after about 10 minutes, add potatoes and stir for another 2 minutes.
- Add vegetable stock and bring to a gentle simmer cooking until the potatoes are tender and fully cooked.
- Remove soup from heat and let cool slightly. Working in small batches, process the soup in a blender until smooth.
- Return pureed soup to a clean pot and reheat to serving temperature.
- Season slowly with kosher salt and white pepper, adding more stock if necessary until you reach desired consistency.
- Garnish with fried sage, chopped fresh herbs or sauteed mushrooms and finish with a bold splash of McEvoy Ranch Extra Virgin Olive Oil.
*VEGETABLE STOCK Ingredients1 gallon water 4 cups leeks, chopped into 1/4" pieces and rinsed thoroughly 4 cups carrots, peeled and chopped 2 cups yellow onion, peeled and chopped into 1/4" pieces 1/2 cup McEvoy Ranch Extra Virgin Olive Oil 3 bay leaves
- Combine olive oil and chopped vegetables in a heavy 6- to 8-quart stock pot over low heat. Saute until carrots soften, but do not brown, about 15 minutes.
- Add water and bay leaves, and then bring to a low simmer.
- Cook for 50 minutes to an hour occasionally removing any foam or scum that rises to the surface.