I love potato leak soup, I have made it various ways. I love the fresh rosemary, and the sweetness of the yukon gold potatoes, leeks and shallots.
• 2 dried bay leaves
• 6 sprigs fresh rosemary or 2 teaspoons crushed dried rosemary
• 4 sprigs fresh flat-leaf parsley
• 1 teaspoon whole black peppercorns
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 stalks celery, cut in ¼ inch dice
• 6 leeks, white parts only, washed well, thinly sliced
• 4 shallots, diced
• 6 cloves garlic, minced
• 2 ½ pounds Yukon gold potatoes, peeled and cut into 1 inch pieces
• 8 cups Chicken Stock
• 1 cup milk
• ½ cup crème of coconut (or heavy cream if tollerated)
• Salt and freshly ground pepper
1. Make a bouquet garni: First wrap the bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
2. Heat the olive oil and butter in a medium stockpot. Add the celery, leeks, shallots, and garlic: cook on medium low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add the potatoes, stock and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
3. Working in batches, pass half of the soup through a food mill fitted with a medium disk, into a large saucepan. Or use a blender. Add remaining chunky soup. Place the saucepan on medium low heat to warm the soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.