The Big Book of Soup & Stews | Potato Leek Soup (serves 4): 2 TBS butter 3 leeks (white / light green parts), coarsely chopped 1/2 C yellow onion, coarsely chopped 2+ garlic cloves (or to taste) 3 medium russet potatoes (skin on or off), coarsely chopped splash of white wine 2 C chicken broth or stock 1 C half-and-half 3/4 tsp salt 1/4 tsp ground pepper several sprigs fresh thyme (to taste) top with minced chives, drizzle of olive oil, fresh cream and more fresh pepper • Sauté butter, veg and seasoning over medium heat (about 3 minutes) until softened. • Add 1 cup stock and white wine. Reduce heat to medium-low. Simmer covered until tender and translucent (about 15 minutes), adding more stock as necessary. • Add all remaining stock and half-and-half. • Use a stick blender to puree everything in the pot or transfer to regular blender, leaving some chunks for texture. • Taste test, serve, garnish and enjoy!
Posted on: Wed, 22 Jan 2014 17:55:21 +0000
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