Cream of Leek and Potato Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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So yummy and a little different due to the addition of tomatoes. Taken from Beyond Loaves and Fishes... Recipes and Reflections from historic Bruton Parish Church in Williamsburg, Virginia . Long name for a wonderful collection of recipes. If you are ever in Williamsburg, stop by the Bruton Parish shop where you can purchase this book along with lots of other unique items. Ingredients:
3 tablespoons unsalted butter |
4 medium leeks, rinsed and cut into 1/2-inch chunks |
2 medium onions, quartered and thinly sliced |
3 tomatoes, peeled, seeded and diced (or one 14-ounce can of chopped tomatoes) |
4 medium potatoes, peeled and cubed into 1/2-inch chunks |
4 cups hot chicken broth |
2 teaspoons sugar |
salt and pepper |
2 cups half-and-half |
chopped parsley, for garnish |
crouton (to garnish) |
butter (to garnish) |
Directions:
1. Melt butter in a 3-quart saucepan. Gently saute leeks and onions 5 minutes until tender. Add tomatoes and simmer until mashed 25 to 30 minutes. Stir in potatoes, broth sugar, salt and pepper. Cover and simmer 30 minutes until tender.
2. Before serving, stir in half-and-half. Top with parsley, croutons and a dollop of butter.
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