One of the best soups I know for relieving the cold and alone feeling of nasty winter weather is Potato Leek Soup, and the addition of cream makes it a little decadent too. Definitely a win-win.
Potato Leek Soup
2 Tbsp. butter
1 lb. potatoes (Yukon Gold or Russet), peeled and cubed
1 quart chicken or vegetable stock
1 cup cold water
½ tsp. ground black pepper
2 cups half n’ half
Optional: favorite fresh herb for garnish
Cut leeks into ½ inch pieces; place in colander to wash thoroughly with cold water to remove any dirt and girt. In a large stock pot, melt butter over medium heat; sauté leeks until tender (approx. 10-15 minutes).
Increase heat to medium-high; add potatoes, stock, water, black pepper. Bring to a boil, reduce heat to low; cover and let simmer for 30 minutes, or until potatoes are tender.
If using an immersion blender, puree vegetables in stock pot until smooth. Otherwise, transfer in batches into a standard blender; puree until smooth and return to stock pot once all is done.
Turn heat on again to low, stir half n’ half into the puree; let soup come up to a hot temperature, but do not increase heat to avoid boiling the soup.
Ladle into bowls, garnish with snips of favorite fresh herb if desired.
Makes 6 servings.
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