Potato and Leek Soup (Sopa de Poro y Papa)
This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled, like a vichyssoise, but it's also served hot, especially in the cooler months.
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Ingredients
- 4 tbsp. unsalted butter
- 3 medium leeks, white and light green parts only, roughly chopped
- 2 medium white onions, roughly chopped
- 1 medium russet potato, peeled and roughly chopped
- 8 cups chicken stock
- 1 dried bay leaf
- Kosher salt
- freshly ground black pepper
- 1⁄2 cup crema or sour cream
- 2 tbsp. finely chopped chives
- Olive oil, for garnish
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