This is the classic recipe for Potato Leek soup, or the closest I could find to it, keeps a minimum-a-but-lovely quintet of Yukon gold potatoes, leeks, garlic, butter and chicken stock. Contrast the silkiness of this soup with topping of smoked bacon applewood, prosciutto, crème fraiche, Parmesan crisps or truffle oil.
Pair with a moderately oaked Chardonnay, in my box I enjoyed this dish with Tendril’s excellent 2014 Willamette Valley Chardonnay. Cool-climate Chardonnays from Sonoma County or Chablis are fine choices, too.
[amd-yrecipe-recipe:17]