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Leek and Potato Soup Recipe

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This recipe for Leek and Potato Soup is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. leeks
3 tbsp. butter
2 thyme sprigs
1 bay leaf
Salt
1 lb. yellow potatoes, peeled, halved and sliced
6 c. water or homemade chicken bone broth
1/3 c. heavy cream

Directions:
Directions:
Trim off the root end and tough greens from the leeks,use only the most tender white parts.
Cut leeks in half lengthwise and slice thin.
Rinse in a bowl of cold water, drain.
Melt butter over medium heat in a heavy pan.
Add leeks, thyme, bay leaf and salt.
Cook until soft, about 10 min.
Add potatoes and cook 4 min.
Add water or broth.
Bring to a boil, then down to a simmer, until vegetables are tender, not falling apart, about 30 min.
Stir in heavy cream, adjust seasoning, do not boil after adding cream.
Garnish with chopped chives.

Personal Notes:
Personal Notes:
Polly and T both grew leeks and potatoes in their gardens at one time or another and this soup works best with the most lovingly grown veggies. It is an earthy, early fall soup, classically French and wonderfully calming.




















 

 

 

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