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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Leek & Potato Soup Ingredients:
4 cups sliced leeks |
2 tbsp butter |
5 cups chicken broth |
2 1/2 cup diced russet potatoes (about 3 large potatoes) |
1/2 cup 35% cream |
1 salt and pepper |
Directions:
1. 1. In a large saucepan over medium-low heat, soften the leek in the butter until it turns translucent, about 5 minutes. Add the broth and potatoes. Bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
2. 2. Purée the soup in a blender until smooth. Add the cream (see garnish idea). Season with salt and pepper. Serve hot or cold in glasses or cups.
3. 3. Garnish idea: Instead of adding the cream to the soup, whip it, top each serving with a dollop, sprinkle with pepper and serve immediately.
4. 4. Note: If you serve the soup cold, you may need to add broth and adjust the seasoning after chilling.
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