Potato Leek Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 T unsalted butter
1½ pounds trimmed leeks, cleaned and thinly cut
2 t kosher salt, plus more to taste
1¼ pound Yukon Gold potatoes, peeled, cut into eighths
3 c chicken or vegetable broth, or more as needed to adjust thickness
1 c heavy cream
½ c creme fraiche
1 pinch cayenne pepper
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Directions: |
Directions:Step 1
Melt butter in soup pot over medium-high. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
Step 2
Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, in needed, and cayenne pepper. Do not boil.
Step 3
Serve with a drizzle of creme fraiche. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hour and 25 minutes |
Personal
Notes: |
Personal
Notes: Now that our family of four has been cut in half...this is a staple that dad loves to make. There is nothing like the taste of a creamy warm potato with hints of leek, which is almost onion-like.
This is a perfect year round soup. Goes really well with grilled cheese or a nice mixed greens salad.
Give it a try!!! Enjoy.
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