Winner of our Star for the last day of February. We both agreed that while it was a close contest between this dish and the main course, this one just nudged the competition.We used it as an appetizer but serve a larger portion and it’s a full meal. Silky in texture and complex in flavor. This one is a keeper.
- Chez
· 2 large leeks, thinly sliced (use twice as much of the white parts as the green parts)
· 6 medium potatoes, diced
· 4 cups chicken broth
· 1 tsp salt
· 1 cup sour cream
· 2 cups milk
· 1/3 cup white vinegar
· 2 tbsp chives
· Kosher salt
· Fresh black pepper-garnish
· 1 tbsp chives-garnish
- In a large saucepan, combine leeks, potatoes, chicken broth and salt. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until the potatoes are tender. Puree the mixture in a blender or food processor or with a stick blender.
- Return to the saucepan and stir in the sour cream, milk, vinegar and chives. Salt to taste.
- Heat gently and serve with hearty bread.
- Garnish with chopped chives and fresh ground pepper or for ‘extra man-points’ garnish with bacon.
