I love cooking leeks but we do not make leek dishes as often as we would like because it takes a long time to wash them, for this recipe, leeks have to be sliced thin so washing them is easier and takes less time.
- 2 medium leeks
- 2 tbsp olive oil
- 1 tbsp butter
- 3 medium potatoes, peeled and cut into large chunks
- 2 cups chicken stock or water
- 2 cups milk
- 1 bay leaf
- Salt and pepper
Slice and wash the leeks, set aside. In a large pot, heat the olive oil and butter, add the leeks and cook until they get soft, let them caramelize. Add the potatoes and cover with milk and chicken stock. Bring to a boil and cook until the potatoes are tender. Remove the bay leaf, puree with a blender and serve hot. You may need to add more milk or stock to adjust the consistency.