4 large leeks
1 medium onion
2 cups chicken broth
2 cups water
4 tablespoons butter8 ounce russet potato, peeled
1 bay leaf
1 sprig of fresh thyme
1 large slice white bread, lightly toasted
Ground black pepper
Cut the leeks in half where they turn from light green to dark green. Then slice separate part in half lengthwise and was thoroughly. Thinly slice the white/light green part of the leeks and chop the onion and set aside. Take the dark green parts and cut into 2-inch pieces and place in a large pot with the broth and water over medium heat and bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes.
Meanwhile, cut the potato in half lengthwise, then thinly slice the potato (1/4-inch slices). Set aside. Cut the bread into 1/2-inch pieces and set aside.
Once the broth is done boiling, pour through a fine mesh strainer into a large bowl pressing the leeks to get all the juices out. Discard the solids and set the broth aside. Clean out the pot and return to stove.
On medium heat, melt the butter and add the white/light green sliced leeks and the chopped onion, along with 1/2 teaspoon salt. Cook, stirring occasionally until vegetables are softened- about 10-15 minutes. Turn heat to high and add the broth and bring to a boil. Reduce to low heat and add the potatoes, thyme sprig, and bay leaf and cook for another 10-15 minutes, until potatoes are tender. Add the bread pieces and cook for about 5-7 minutes, until it starts to break down. Remove the bay leaf and thyme sprig and blend with an immersion blender or in a stand blender. Add some freshly ground pepper and taste for salt.
Serve with sauteed pancetta and leek... or bacon and sour cream. MMmmm.