Spring Leek Potato Soup

from St. Supéry estate chef Tod Kawachi

Serves 4

1 lb Spring Leeks
4 oz. Sweet Onions-sliced thin
3 ea Yukon Gold Medium Potato-peeled, 2” cubes
2 oz. Butter
6 oz. Cream
3 C Stock-chicken or vegetable
1 ea Bay leaf
1 sprig Thyme
1 sprig Tarragon, picked leaves
Chives, chopped
1/2 ea Granny Smith Apple
Salt to Taste
Pepper to Taste

Trim the ends and darker green tops from the spring leeks, leaving the white and light green stalks. Slice these into thin ¼” rings and soak in a bowl of cold water to allow and soil or dirt to settle to the bottom.

Wash, peel and 2” cube the potatoes then store in cold water. In a soup pot over low heat, melt the butter and add the drained leek and sweet onions and a pinch of salt to cook slowly over low heat until soft without browning. Next, add the drained potatoes, pinch of salt and stock then bring to a simmer. Add the bay leaf and thyme sprig while this simmers until the potatoes are very soft. Remove the bay leaf and thyme and carefully blend this soup base with an immersion blender until just smooth puree.

Add the cream to the soup pot and bring to a simmer then add back in the blended potato base. Warm through gently and season to personal taste. To finish, thin julienne slice half of the skin-on apple and garnish a pile on top of the soup. Sprinkle with the chives, tarragon and enjoy with a bottle of St. Supery Oak-Free Chardonnay.

Wine Pairing: Napa Valley Estate Vineyard Oak-Free Chardonnay