Adapted from More Than Gourmet

Leek and potato soup is a classic in the realm of comfort soup. Add mussels to the simmering soup along with some Veggie-Glace Gold and  it moves from simply superb to sublime simplicity. We like the mussels served in their shells. Remove them if you prefer.
Servings:  4
Ingredients:
5 large leeks, well washed
4 tbs unsalted butter
1 lb baking potato, peeled and chopped
11/2 oz  Veggie-Glace Gold® (More Than gourmet veggie demi-glace) diluted in 3 cups hot water***
2 cups milk
1 lb mussels, scrubbed and debearded
salt and white pepper to taste
2 tbs fresh chervil, minced or 2 tsp dried chervil
  

1. Thinly slice white and pale green parts of leeks. You should have about 4 cups.
2. Thinly slice 1 cup of the remaining green part of the leek and set aside.
3. Melt butter in a large casserole over medium heat. Add leeks, cover, and sweat over medium-low heat until tender, about 15 minutes, stirring occasionally.
4. Add potatoes and diluted Veggie-Glace Gold®. Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.
5. Transfer to an electric blender or food processor and purée until smooth.
6. Return to pot, stir in milk, and bring to a boil.
7. Turn heat to medium, add mussels, salt and pepper, reserved sliced leek, and chervil.
8. Cook until mussels open. Taste to adjust seasonings.
9. Ladle into warmed wide soup bowls. Discard any mussels that do not open.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.