Leek and Potato Stew

From Coraline, a novel by Neil Gaiman  

Coraline was disgusted. “Daddy,” she said, “you’ve made a recipe again.”
“It’s leek and potato stew with a tarragon garnish and melted Gruyère cheese,” he admitted.

-Coraline, Neil Gaiman

The next few months are going to be all about cocktails (to celebrate the release of The Geeky Chef Drinks) and delicious fall soups, like this one. Coraline (not Caroline) was not impressed by her dad's recipe, but I definitely was. Since it's almost Halloween, I thought I'd do a recipe from the repertoire of my favorite spooky author, Neil Gaiman. Coraline is about a young girl who's just been forced to move into a seemingly boring old house with boring old tenants. She isn't very happy with her new situation, especially not the lack of attention from her preoccupied parents. But, soon after moving in, she discovers a small door which leads to another version of the house, and this version isn't boring at all. In this version of the house, everything (and everyone) is fun and magical, even her Other parents.  But then, well... things take a dark turn. It's a delightfully creepy children's book, I highly recommend it, especially for this time of year. There is also a wonderful stop-motion adaption which very much lives up to the book. Sadly, the soup does not make an appearance in the film, but it can make an appearance in your belly tonight!

Ingredients

4 tablespoons Unsalted Butter

1 tablespoons All-Purpose Flour

4 Leeks, white and light green parts only, roughly chopped

1 Yellow Onion, roughly chopped

4 cloves Garlic, minced

5 Yellow Potatoes, peeled and cut into 1/2-inch pieces

1 quart Chicken Stock

1 Bay Leaf

2 sprigs Fresh Tarragon (plus more for garnish)

5-6 sprigs Fresh Thyme

1/2 cup Heavy Cream

Salt and Pepper, to taste

Other seasonings or herbs (optional)

Shredded Gruyère Cheese (to taste)

Chives, chopped (for garnish, optional)

Directions 

1. In a large soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the leeks and onion, sautéing until softened, about 5 minutes. Add the garlic and sauté for another 1-2 minutes, until fragrant. 
2. Tie the herbs together (bay leaf, tarragon, and thyme) with kitchen twine to make it easy to remove them later. Set aside for now.
3. Remove the sautéed aromatics from the pot and set aside. Add the remaining 2 tablespoons of butter to the pot, allowing it to melt and bubble. Sprinkle in the flour, stirring constantly with a wooden spoon until it forms a smooth paste, about 1-2 minutes. Be careful not to let it brown. 
4. Return the aromatics (leeks, onions, and garlic) to the pot. Add the potatoes, chicken stock, and the tied herb bundle. Stir to combine. 
5. Bring the mixture to a boil, then reduce the heat to a simmer. Let simmer for 15-25 minutes, or until the potatoes are very soft and easily pierced with a fork. 
6. Remove the tied herb bundle with tongs or a slotted spoon. Transfer the soup to a blender. You may need to blend the soup in batches, making sure your blender is no more than 2/3 full. 
7. Once blended, return the soup to the pot. Slowly stir in the heavy cream until fully incorporated, adding a creamy richness. Taste and adjust seasoning with salt, pepper, and any additional herbs or spices to suit your taste. 
8. Ladle the soup into serving bowls. Garnish with a generous amount of shredded Gruyère cheese, a sprinkle of chives (if desired), and garnish with a fresh sprig of tarragon. Pairs well with a crusty bread.