Potato Soup with Crispy Salami + Piment d'esplette
2 leeks, sliced
4 medium to large potatoes (like idaho or russet), peeled + cubed
3 cups chicken broth
6 cups milk
½ stick of butter
2 tablespoons olive oil
salt + pepper
10 slices of salami
2 tablespoons of Olive Oil
1/2 teaspoon piment d'esplette
Preheat Oven to 350 degrees. Lay salami onto parchment line baking sheet and bake fro 5-7 minutes until crispy.
Heat butter and olive oil in large stockpot or Dutch oven over medium heat. Add leeks; stir to coat. Cook until leeks are soft and fragrant, about 2 minutes.
Add potatoes, season with salt and pepper, and cook, stirring occasionally until both vegetables are soft and beginning to brown, about 10 minutes.
Add stock and bring to a boil. Reduce heat, add milk cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer.
Combine olive oil and pigment d'esplette.
Ladle soup into bowls. Garnish with oil and break salami into pieces atop your soup before serving.