3 Large leeks (including 3” of green) slit lengthwise
1/4 stick (2 Tablespoon) unsalted butter
6 Cups chicken stock
3 medium potatoes, peeled and cubed
Salt & freshly ground pepper
1 Large bunch of fresh parsley chopped (stems removed)
1 Cup whipping cream
Freshly ground pepper
2 Tablespoon minced fresh parsley for garnish
Wash leeks thoroughly in cold water. Transfer to bowl, Cover with ice cold water. Drain leeks well, slice thinly. Melt butter in heavy heat. Add leeks and 1/4 cup stock. Cover and cook until leeks are soft. Add potato cubes and remaining chicken stock and bring to a boil. Taste and season with salt & pepper. Reduce heat, cover and simmer until potatoes are quite soft, about 30 minutes. Add chopped parsley and simmer for another 10 minutes. Puree soup in batches in blender, transferring to large bowl as it is pureed. Blend in cream. Taste and adjust seasoning. Cover and chill until serving time. Garnish each with a generous grinding of pepper and a sprinkle of parsley.
OK... here it is! The best chili recipe you've ever eaten! This is a rich spicy chili with lot of flavor. It will warm you to the bone. Perfect for cold winter days! Angela just won the chili cook off in her office with this recipe!