On days like this, I always cook early in the morning, when the coolness of night is still retained in the kitchen floor tiles - I am barefoot, of course, as I pull the leeks out of the fridge for this soup - vichyssoise, really, but I don't like chilled soup, so it's more a potage parmentier, not hot, not cold, just right to taste the velvety blend of herbs, leeks, potatoes, and butter.
The leeks were very sandy, so I sliced them up and swished them in several pots of water, until I could no longer feel the grains of sand at the bottom of the pot. Don't neglect this step, or your soup will be ruined. I learned my lesson long ago not to rush, after one batch I made for company was so agonizingly sandy it was inedible.
I used my lion bowls, which hold one and a half cups, so this made just enough for two: 3 cups.
1 1/2 tablespoons unsalted butter
2 cups well-washed and sliced leek whites
1 1/2 cups peeled red potatoes, cut in large dice
2 cups light chicken or vegetable stock
1 tablespoon fresh dill, pulled off stems
1 teaspoon fresh thyme, pulled off the stems
3/4 cup whipping cream
kosher salt to taste
fresh pepper to taste
Wash the leeks very very well!
Place the leeks and butter in a heavy bottomed pot and braise on medium heat, covered, for 10 minutes, stirring a few times and making sure they do not burn.
Add the potatoes, chicken or vegetable stock, and the thyme and dill to the leek whites and simmer on medium until the potatoes are soft.
Remove from heat and add the cream and stir.
Using a stick blender or a food processor, puree soup. If it's very, very thick, add a little more cream or water. Taste and add salt, pepper, or more dill as you wish.
You can serve cold, hot, or somewhere in the middle - I like it warm because it brings out the flavor beautifully.
Hope you're all enjoying summer!