California Pizza Kitchen Potato Leek Soup
This is from the restaurant chain california pizza kitchen. i had to make my own because they keep changing their menu and taking this soup off of it altogether. what a shame, now i have to make a whole pot and eat it until i'm guilty of glutony. i like the caramelized leeks because they lend a lot of flavor to the soup. once i accidentally over caramelized it (very brown), i thought it made the soup even better but maybe it's because i am used to burnt food.
Steps
Cut off roots and trim dark green tops from leeks.
Discard any tough outer leaves.
Cut each leek lengthwise in half , then crosswise into 1 / 4-inch slices.
Rinse leeks thoroughly in large bowl of cold water , swishing to remove sand.
Transfer leeks to colander to drain , leaving sand in bottom of bowl.
Repeat process , changing water several times , until all sand is removed.
In 4-quart saucepan , combine potatoes , salt , oregano , thyme , pepper , bay leaf , half of leeks , and 3 cups water.
Cover and heat to boiling over high heat.
Reduce heat to low.
Cook 5 minutes or until potatoes are very tender.
Discard bay leaf.
Meanwhile , in nonstick 12-inch skillet , heat oil over medium heat until hot.
Add remaining leeks and cook 10 to 12 minutes or until leeks are tender , stirring frequently.
Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned , stirring constantly.
Transfer leek mixture to saucepan with potato mixture.
Stir in broth.
In b.
Ingredients
leek, baking potato, kosher salt, dried oregano, dried thyme, ground black pepper, bay leaf, extra virgin olive oil, soy sauce, chicken broth, half-and-half, whipping cream, green onions