Potato Leek Soup

  • 1# fresh leeks, white and light green part, medium diced, cleaned
  • 1 rib celery, medium diced, cleaned
  • 1 medium carrot, medium diced, cleaned
  • 1/4 cup butter
  • 1 bay leaf
  • 1 T fresh thyme
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 1# Yukon Gold potatoes, peeed, medium diced, cleaned
  • 1/2 -3/4 cup heavy cream, or half and half
  • salt and pepper
  • In medium saucepan over medium heat, cook leeks, carrot and celery; butter until they begin to soften.
  • Add white wine and herbs and then bring to a boil.
  • Add potatoes and chicken stock and return to a boil.
  • Reduce heat to a simmer and cook for about 1 hour or until potatoes are soft and falling apart.
  • Puree with emersion blender then strain.
  • Add heavy cream or half and half and then salt and pepper to taste.
  • More or less cream may be necessary after finishing soup, depending on the desired consistency.
  • This soup may be served warm or cold.  Consistency may need to adjusted once chilled.
  • Makes approximately 1-2 quarts of soup.
  • Total time is about 90 minutes.
  • Garnish with a few finely chopped chives or sauteed garlic scapes.
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