Ingredients

• 1 Tbsp peanut oil
• 2 Tbsp unsalted butter
• 1 large leek, finely minced, (3 cups)
• 1 lbs Yukon Gold potatoes, peeled (3 cups)
• 2–1/2 cups chicken stock
• 2–1/2 cups water
• 1/2 tsp salt, to taste
• 1/2 tsp freshly ground black pepper, to taste
• chopped fresh parsley or chervil
• Gruyère cheese, grated

Instructions

1. Heat the oil and butter over medium heat in a 4 quart saucepan. Add the leeks and cook over for 3 minutes, stirring occasionally.
2. Meanwhile, cut the potatoes into sticks about 3/4-inch thick and slice the sticks crosswise into 1/8-inch slivers (about 3 cups).
3. Add the stock, water, salt, and pepper to the leeks, then mix in the potato slivers. Bring to a boil, reduce the heat, and boil gently for about 12 minutes.
4. Serve with a sprinkle of parsley or chervil, and grated cheese or butter.

Note

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