' Dunham Cellars - Potato Leek Soup

Potato Leek Soup

Potato Leek Soup

Chef Gregory Schnorr
February, 2010

Pair this recipe with the 2006 Columbia Valley Syrah.


4 Tbsp vegetable oil
8 oz finely chopped leeks, white part only
6 oz finely chopped onions
3 lbs peeled potatoes, medium dice
96 oz vegetable stock
1 Sachet d’Epices (Garlic, parsley stems, thyme, peppercorns, bay leaf - placed in cheesecloth and tied tightly)
1 Tbsp Kosher salt
White pepper to taste
24 oz half and half
2 oz chopped chives


Heat oil in large pot. Add leeks and onions over medium-low heat until translucent, 2-3 minutes. Increase to high heat; add the
potatoes, stock, sachet, salt and white pepper. Bring to a boil then reduce heat and cook until potatoes are soft, about 30
minutes. Remove sachet. Puree soup in batches using a blender or food mill, returning soup to pot. To finish, stir heated half and half into hot soup. Season with chives, salt and pepper to taste. Serve in warm bowls.

Serves 8.