Leek & Potato Soup
** This soup can be made and kept, covered, in the refrigerator for up to 3 days, or frozen for up to 3 months. I love make ahead recipies, especially for Thanksgiving!
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This soup does make an impressive presentation! Perfect for brunch, dinner or a special occasion. I added a pinch of nutmeg and some fresh chopped parsley for color. It would also be well served with a dollop of sour cream and some fresh dill. A nice crusty bread or even some lightly seasoned croutons.
- leeks (about 1/2 lb)
- medium onion
- 2 Tbsp
- 1 lb
- 5 c
- chicken stock
- salt and pepper
- 1/2 c
- light cream
- 1 tsp
- lemon juice
- 2 Tbsp
- chopped fresh parsley, to garnish
1Trim the leeks, leaving some green at the top to color the soup. Cut in half lenghthwise, then cut across into 1/4 inch slices. Rince in a colander in plenty of cold running water.
2Peel and cut the onion about the same thickness as the leeks. Melt the butter in a large saucepan over medium heat until foaming, then add the leeks and onion. Stir to coat the vegetables in butter. Cover the pan and cook over medium heat for about 10 minutes or until soft but not brown, stirring occasionally.
3While vegetables are cooking, peel the potatoes and cut them into 1/4 inch slices. When the vegetables are ready, add the potato slices to the pan. As soon as you have added the potato slices, pour the stock in and add salt and pepper to taste. Do not use too much salt because the stock may already contain some. Add around 8 gratings of fresh nutmeg or to taste. Turn up the heat and bring to a boil. Reduce the heat, cover the pan and simmer for about 10 minutes or until vegetables are soft.
4Remove the pan from the heat, Using an electric handheld immerser, with the blades held below the level of the soup, puree the soup for about 3 minutes, until smooth.
5Return the soup to medium heat and stir until it boils. Take off the heat and add the cream and lemon juice, then stir and check seasonings. Serve hot, sprinkled with parsley.