Here’s a quick, simple, soup made from Long Island potatoes, Long Island Leeks, and, just to add more island flavor, you could substitute 1 cup of duck stock for the chicken broth.
- 1 pound Long Island potatoes
- 1 leek
- 1 tablespoon unsalted butter
- 1 1/2 cups water
- 1 cup chicken broth
In a large heavy saucepan sweat the leeks in the butter with salt and pepper to taste. Covered the pot and turn the heat to low, stir occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender.
Then, the magic happens… grab that immersion blender and get into that pot and purée the soup. Season the soup with salt and fresh ground whole black peppercorns. This is almost as easy to make as boiled potatoes.
Take a moment to click the [like] button, and go make some soup!