Leek and Potato Soup
Instructions:
- This is the standard and most typical Basque soup. Usually made on weekends,
- it may be eaten throughout the week
- 1⁄2 cup olive oil
- 6 medium leeks, white parts only, chopped
- 1⁄2 pound sausage (chorizo,
- available in Hispanic stores)
- 3 large potatoes, peeled and cubed
- 3–4 sprigs fresh thyme
- salt, white pepper to taste
- 1 garlic clove, minced
- 2 TBS flour
- 5 cups chicken stock
- 2 bay leaves
- 2 TBS fresh parsley
- 11⁄2 cups bread cubes
- Heat oil in a heavy saucepan.
- Add leeks and sausage. Saute until leeks are softened.
- Add potatoes, thyme, salt, pepper, garlic, and flour.
- Stir thoroughly until flour is incorporated.
- Reduce heat to low.
- Stir in chicken stock and bay leaves.
- Cover and simmer for 25–35 minutes, or until potatoes are tender.
- Stir in parsley just before serving.
- Serve in individual bowls, topped with bread cubes.