Bavarian Potato Leek Soup |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this on a copy-cat site and its the best I've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (I also like it served cold) Ingredients:
2 -4 tablespoons butter or 2 -4 tablespoons margarine |
4 leeks, thinly sliced, white part only, well rinsed |
4 large potatoes, peeled and diced (about 8 cups after dicing) |
1 medium onion, finely chopped |
4 cups beef stock (swansons) |
1 tablespoon salt |
2 cups half-and-half cream |
1 cup heavy cream |
1 pinch white pepper |
1 pinch marjoram (optional) |
Directions:
1. Melt butter in large soup pot.
2. Add leeks and onion. Slowly sauté until soft but not browned.
3. Add potatoes, stock, salt and marjoram.
4. Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.
5. Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.
6. Add heavy cream and white pepper just before serving.
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