Potato Leek Soup with Rosemary Croutons
2 lbs yukon gold potatoes, peeled and cut into 1″ pieces
2 tbsp butter
8 cups chicken stock
8 sprigs fresh thyme
1 bay leaf
1/4 cup sour cream
1/2 cup gruyere cheese, grated for garnishing
2 cups brioche or Italian bread, crusts removed, cubed
2 tbsp olive oil
1 tbsp rosemary, finely chopped
Click below for the recipe
To make the croutons:
Preheat the oven to 350 degrees. Toss the bread cubes in the olive oil and rosemary. Sprinkle with sea salt. Spread the cubes out on a baking pan and put in oven for about 10 minutes (you want them to be a light golden brown). Transfer to a papertowel to cool.
To make the soup:
Remove the root end and tough green tops of the leeks. Chop finely. Wash with a salad spinner. In a large saucepan, melt the butter over medium heat. Add the leeks and about 1 tsp of sea salt. Cook until the leeks have sweat and are beginning to caramelize. Add the potatoes and mix to coat them with butter. Add the chicken stock, thyme and bay leaf. Gently bring to a simmer and cook until the potatoes are soft when pierced with a fork, about 30 minutes.
Remove the soup from the stove and using an immersion blender, puree until smooth. Season to taste. Fold in the sour cream.
To serve, sprinkle Gruyere cheese over soup and garnish with croutons and parsley, if desired.