Leek and Potato Soup
From Dorie Greenspan's my french table.
2 Tb butter
1 lg onion (preferably Spanish)
2 garlic cloves, germ removed and thinly sliced
3 leeks, white and light green parts only, split lengthwise and thinly sliced
1 lg Idaho potato, peeled and cubed
6 thyme sprigs
2 fresh sage leaves
4 C chicken broth
3 C whole milk
fresh parsley, sage, tarragon, chives, Parmesan, croutons, truffle oil
Melt butter in Dutch over or soup pot over low heat. Add onion and garlic, stir until coated w/butter then season with salt and pepper. Cover and cook about 10 minutes until onions are soft.
Add remaining ingredients, increase heat, and bring to boil. Then drop heat to low, mostly cover pot, and simmer gently for 30-40 minutes. Taste and season.
Serve as is, mash, or puree as desired.