POTAGE CRèME DE TOMATES ET DE POMMES DE TERRE

Potage Crème de Tomates et de Pommes de Terre image

Yield makes 4 servings

Number Of Ingredients 8

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3 tablespoons butter
3 leeks, white parts only, sliced and well rinsed, or 1 large onion, sliced
3 medium tomatoes, preferably peeled (drained canned are fine)
About 1 pound baking potatoes, like Idaho or russet, peeled and diced
Salt and black pepper to taste
5 cups chicken stock or vegetable stock, preferably homemade
1/2 cup cream or half-and-half, plus more as needed
Chopped fresh chervil or parsley leaves for garnish

Steps:

Melt the butter in a large saucepan over medium low heat. As soon as it melts, add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Keep the heat moderate-you want the butter and leeks to remain pale in color. Meanwhile, cut the tomatoes in half through their equators, squeeze and shake out the seeds, then chop the pulp.
Stir in the tomatoes and cook, stirring occasionally, for 5 minutes; add the potatoes. Season with salt and pepper and add the stock. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes.
Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary. (In this as in every instance, take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing.) Reheat the soup (or refrigerate for up to a day before reheating); stir in the cream and additional salt and pepper as needed. If the soup seems too thick, thin it with cream or water. Garnish with chervil and serve immediately.
Omit the tomatoes. Cook through the pureeing of the soup. Rather than reheat, cool the soup and then refrigerate for at least 2 hours or until completely chilled. Stir the cream into the chilled soup immediately before serving and garnish with snipped chives. (You can also serve this soup hot if you like.)