Potato and Leek Soup

 

This soup is so velvety smooth and tasty!!! The picture does not display the true beauty of this soup!!! I found this recipe in the "Soup Sisters" cookbook. Every mouthful is like heaven!! This soup is perfect as a starter course for a elegant meal or as a main with a nice fresh bun or sandwich. It reheats well and just keeps getting better. Try it you will be happy you did!!! Recipe doubles well.

Ingredients:Makes about 4 servings


1 onion, diced

1 leek, white and pale green parts only

2 cloves garlic, minced

1/4 Cup butter

2 potatoes, peeled and diced

4 Cups chicken stock

1 Cup whipping cream

salt and pepper to taste

fresh chives or grated cheddar to garnish


Directions;


In a large pot over medium heat, melt butter. Add onion, leek, and garlic. Cook until the onions are soft.

Add potatoes and stock. Bring to a boil over high heat, then reduce heat to medium low and simmer uncovered, until potatoes are tender, approximately 30-45 minutes.

When the potatoes are tender puree the soup until smooth with either a hand blender, stand blender, or a food processor. Add the cream to the soup. Reheat the soup gently over medium-low heat. Add salt and pepper to taste.

Garnish with chives or grated cheddar cheese.

Ingredients:Makes about 4 servings

1 onion, diced

1 leek, white and pale green parts only

2 cloves garlic, minced

1/4 Cup butter

2 potatoes, peeled and diced

4 Cups chicken stock

1 Cup whipping cream

salt and pepper to taste

fresh chives or grated cheddar to garnish

Directions;

In a large pot over medium heat, melt butter. Add onion, leek, and garlic. Cook until the onions are soft.

Add potatoes and stock. Bring to a boil over high heat, then reduce heat to medium low and simmer uncovered, until potatoes are tender, approximately 30-45 minutes.

When the potatoes are tender puree the soup until smooth with either a hand blender, stand blender, or a food processor. Add the cream to the soup. Reheat the soup gently over medium-low heat.  Add salt and pepper to taste.

Garnish with chives or grated cheddar cheese.

Print Recipe:Potato and Leek Soup

Slice leeks and rinse well to remove sand.

Dice onion.

Melt butter in a large pot.

Add leeks, onion, and garlic.

Cook until onions are soft.

Dice potatoes.

Stir in chicken broth and potatoes.

Bring mixture to a boil and reduce heat and simmer until potatoes are soft.

After potatoes are soft and tender, puree soup until smooth.

Season with salt and pepper.

Stir in one cup of cream. Heat gently and serve. Garnish with chives or grated cheddar cheese.