Ingredients: |
Ingredients: 4 medium leeks, white and light green parts, halved lengthwise, washed and sliced thin (about 4 cups) dark green parts halved,washed, and cut into 2 inch pieces
2 cups low-sodium chicken broth
2 cups water
4 tbsp unsalted butter
1 medium onion, chopped (about 1 cup)
table salt
1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4 inch slices
1 bay leaf
1 (4 inch) sprig of fresh thyme or tarragon
1 large slice high-quality sandwich bread slice, lightly toasted and torn into 1/2 inch pieces
ground black pepper
garnish: freshly chopped chives or 3 slices crispy bacon crumbled and a dollop of sour cream
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Directions: |
Directions:1.Bring dark-green leek pieces, broth, and water to boil in large soup pot over high heat. Reduce heat to low, cover and simmer 20 minutes. Strain broth through fine mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out soup pot.
2. Melt butter in now empty soup pot over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 tsp salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to a boil. Reduce heat to low and simmer until potato is tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
4. Remove and discard bay leaf and herb sprig. Purée soup with immersion blender until smooth and creamy. Season with salt and pepper. Serve with garnish of your choice - see suggestions in ingredient list above. |
This recipe for Creamy Leek-Potato Soup is from