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CPK Potato Leek Soup

This is such an easy and flavorful soup. When it was on the menu at CPK, I ordered it all the time. I haven't made this soup in years, but while on Quarantine Week #3, I decided to revisit some of my old recipes and make this again. 
Print Recipe

Ingredients
  

  • ½ pound leeks cleaned, trimmed and sliced, 1/4 inch; white part only
  • 1 pound russet potatoes peeled, dried and cut into 1/2 inch chunks
  • 3 cups water
  • 2 teaspoons kosher salt
  • 1 bay leaf
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • ½ teaspoon ground white pepper
  • 1 ½ Tablespoons olive oil
  • 1 ½ cups chicken stock
  • teaspoon soy sauce
  • 1 ½ cups half and half
  • ½ cup whipping cream
  • 2 Tablespoons chopped scallion greens optional garnish

Instructions
 

  • Place half the leeks and all the potatoes, water, salt, herbs and spices in a 3 quart pot over medium heat. While the potatoes are cooking, cook the remaining leeks in olive oil in a separate pan over medium heat for 10-15 minutes, stirring frequently. Add the soy sauce to the leeks after they have begun caramelize; they should not be crispy or black. Continue cooking gently, until the leeks are a uniform caramel color.
  • Add the stock to the leek pan and carefully four leeks and stock into the potato pot. Use a rubber spatula to recover all pan drippings and add them to the potatoes.
  • When the potatoes are soft and crumbly, remove the pot from the burner; remove and discard bay leaf and process the soup to a coarse puree. Return the soup to the pot, whisk in cream and half-and-half. Bring the soup to a gentle boil and remove from heat.

Notes

Recipe from: The California Pizza Kitchen Cookbook 1996