This was the main dish that I made while on a trip up to Mammoth. It didn't take much effort, and it's great to make in advance since it can be stored in the refrigerator right until it's served. For those who haven't had it before, it's a leek and potato soup that is traditionally served cold.
I turned to a recipe by Julia Child for this soup, but the end result was pretty bland. I'm going to blame myself on this one - I eyeballed the amount of leeks and potatoes to use, and it could have used more leeky flavor. I'm sure if you actually follow the recipe, it'll have the right amount of bite to it.
4 c. leek whites, sliced
4 c. diced baking potatoes
6 c. water
2 t. salt
1/2 c. cream
Parsley to top
Prepare the leeks by slicing off the root and the leafy greens. If you look at the bottom where the root was, you'll see a diamond shape. Cut into this, slicing the diamond at the furthest tips, and cut the leeks lengthwise. Leeks are one of the dirtiest vegetables to work with, so make sure you've halved them and let them float in some standing water. Give them a few shakes to make sure all the dirt falls out.
(Yes, that's a cup where the drain stopper should be. I couldn't find the stopper anywhere). Slice these leeks and add them with the diced potatoes into a stock pot. Add water and bring the mixture to a boil. Once a boil is obtained, turn down the heat and simmer for 20-30 minutes. Remove from heat and add salt. Puree with a stick blender until it is a smooth consistency. Store in the refrigerator to cool until ready to serve. Right before serving, add the cream and mix it in. Ladle into bowls and top with a bit of parsley.
Simple as that. Be sure you add enough leeks to it, and maybe taste it beforehand...unlike me. I'm sure it'll turn out fine if enough leeks are used.