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Potato Leek Soup INGREDIENTS Yield: 4 servings (about 7 cups) * 2tablespoons unsalted butter * 2medium leeks, light green and white parts only, halved lengthwise and thinly sliced (about 3 cups) * Salt and pepper * 1garlic clove, thinly sliced * 4cups low-sodium chicken broth * 1½pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 4 cups) * 1fresh or dried bay leaf * 1cup heavy cream * Chopped chives, for garnishing * Crusty bread, for serving PREPARATION * Step 1
In a large pot, melt butter over medium. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, 1 minute. * Step 2
Add broth, potatoes and bay leaf; season with salt, and bring to a boil over medium-high heat. Cover, adjust heat to medium-low and cook at a gentle simmer until potatoes are completely tender, 15 minutes. Discard bay leaf. * Step 3
Working in two batches, if necessary, transfer soup to a blender and purée just until smooth. (Resist the urge to overprocess in the blender, which can result in gummy soup.) Return soup to the pot or, for an extra-silky soup, strain through a fine-mesh sieve into the pot. * Step 4
Stir in cream and warm over medium-low heat, stirring frequently, for about 2 minutes. Season with salt. * Step 5
Divide soup among bowls and garnish with chives. Serve warm, with crusty bread.

Leeks in Vinaigrette Yield: Serves 4 Ingredients 4 large leeks, white and pale-green parts only, tough outer layer removed Kosher salt 1 small shallot, finely chopped ½ garlic clove, finely grated 1 tablespoon Sherry vinegar or red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon whole grain mustard ½ teaspoon finely chopped fresh thyme ¼ teaspoon sugar ¼ cup olive oil Freshly ground black pepper Preparation Step 1
 Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
 Step 2
 Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.
 Step 3
 Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
 Step 4
DO AHEAD:  Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.