• Ingredients
  • 1/4 cup unsalted butter ( 1/2 stick)
  • 2 cups chopped leeks (1 1/4 pounds untrimmed)
  • 2 pounds russet potatoes, peeled and chopped
  • 2 cups vegetable stock
  • 4 cups water
  • Salt and white pepper
  • 1 cup whipping cream
  • Chopped fresh chives, thyme or Italian (flat-leaf) parsley (garnish)
  • Instructions
  • In a medium saucepan over medium heat, melt butter and saute leeks until soft and translucent. Add potatoes, broth, water and 1 teaspoon salt. Cover and bring to a boil, reduce heat and cook until potatoes can easily be pierced with a knife.
  • Puree soup in a blender, or by using an immersion blender, until smooth. Stir in cream and reheat gently until hot (do not let it boil). Season to taste with salt and white pepper.
  • This is by far my favorite soup recipe. I can add clams and substitute clam juice for some of the chicken broth to make clam chowder. But usually I add chucked up turkey keilbasa and a drained can of corn after I blend, but before I add the cream. A healthier version, but still tasty, would be reduced sodium broth and a lighter cream. I've done that and it's still great! The best part is that you can be as creative as you want or just leave it as made above - the family will still love it.

Ingredients

  • 1/4 cup unsalted butter ( 1/2 stick)
  • 2 cups chopped leeks (1 1/4 pounds untrimmed)
  • 2 pounds russet potatoes, peeled and chopped
  • 2 cups chicken broth or vegetable stock
  • 4 cups water
  • Salt and white pepper
  • 1 cup whipping cream
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Vegetable
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top

Preparation

  1. Chopped fresh chives, thyme or Italian (flat-leaf) parsley (garnish)
  2. Instructions
  3. In a medium saucepan over medium heat, melt butter and saute leeks until soft and translucent. Add potatoes, broth, water and 1 teaspoon salt. Cover and bring to a boil, reduce heat and cook until potatoes can easily be pierced with a knife.
  4. Puree soup in a blender, or by using an immersion blender, until smooth. Stir in cream and reheat gently until hot (do not let it boil). Season to taste with salt and white pepper.

Rating

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