LEEK, BRIE AND YUKON GOLD POTATO CHOWDER

LEEK, BRIE AND YUKON GOLD POTATO CHOWDER image

Yield 12 servings

Number Of Ingredients 15

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6 tbsp unsalted butter
1 medium sized yellow onion
2 small carrots cut into thin matchsticks
4 leeks with the tough outer leaves removed, then sliced lengthwise, washed and sliced thin
5 medium sized Yukon Gold potatoes, peeled, quartered and cut into 1/4" thick slices
2 tbsp good quality unbleached wheat flour
1 1/2 quarts chicken stock
Small pinch saffron threads
1/4 tsp fresh ground black pepper
1/2 tsp dry whole leaf thyme
1/3 cup chopped fresh parsley
2 bay leaves
2 cups heavy cream
6 oz French Brie with the outer skin on the cheese on - cut in 1/2" cubes
White balsamic vinegar or white wine to taste

Steps:

Melt the butter in a medium size soup pot. Add the onions, carrots, and leaks. Cook for about 5 min, stirring often, so soften the veggies. Add the potatoes and cook for a few more minutes. Stir often. Add the flour, continuing to stir, and cook for a few more minutes. Add the chicken stock, saffron, pepper, thyme, parsley and bay leaves. Stir until the chowder is well blended. Bring the chowder to a boil, then turn down the heat to a nice medium simmer and cook for about 40min. Stir often to make sure nothing is sticking to the bottome of the pot. The chowder should have a beautiful viscosity and taste delicious. Scald the cream into a separate pot by heating it until a wrinkled film forms over the top. Turn off the heat under the chowder and add the scalded cream; stir it in thoroughly. Add the Brie and lt melt slowly. I like there to be nice soft pieces of the Brie floating in the chowder. It's wonderful that way. Add salt/pepper and white balsamico or wine to taste. Remove the bay leaves before serving.