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Potato and Leek Soup
SUBMITTED BY: Chef Philip Dorwart - Create Catering and The Dining Studio


INGREDIENTS
3 lbs potatoes, especially fingerlings
1 lb leeks
1T. butter
1t. garlic
2 qt. stock (chicken, beef or vegetable - depending on the kind of taste you want)
2 sprigs of fresh thyme
salt to taste
1/4 cup cream
Grated Reggiano cheese


DIRECTIONS
So easy to make!  Wash potatoes, and keep the skins on if you're using fingerlings.  Next, trim the tops and bottoms of leeks and then split them lengthwise.  Wash thoroughly, especially at the base, working layers to remove any grit.  Cut leeks into chunks, and sweat them in bottom of large saucepan with butter.  (Sweat means to cook them to a soft state, but don't caramelize them).  To leeks, add garlic, stock and thyme, and cook on medium heat until potatoes are done.  Pour mixture into blender, add a bit of salt and cream, and puree.  Serve with grated Reggiano cheese on top.