leek & potato soup
A soup for any time of the year. When served chilled, it is then known as Vichyssoise. I like it hot and serve this as a second course for Thanksgiving. I love the smooth, creamy goodness of this soup! This was a new recipe I tried one Thanksgiving and kept. SO GOOD! ** 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 recipes, especially for Thanksgiving!
Blue Ribbon Recipe
This potato leek soup makes an impressive presentation. Perfect for brunch, dinner, or a special occasion. Leeks have a sweet, mild onion flavor that permeates throughout the creamy soup. We 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.
Ingredients
- 3 - leeks (about 1/2 lb)
- 1 - medium onion
- 2 tablespoons butter
- 1 pound potatoes
- 5 cups chicken stock
- - salt and pepper
- - nutmeg
- 1/2 cup light cream
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley, to garnish
How To Make leek & potato soup
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Step 1Trim the leeks, leaving some green at the top to color the soup. Cut in half lengthwise, then cut across into 1/4 inch slices. Rince in a colander in plenty of cold running water. -
Step 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.
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Step 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.
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Step 4As soon as you have added the potato slices, pour the stock in. 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 it to a boil. Reduce the heat, cover the pan and simmer for about 10 minutes or until the vegetables are soft.
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Step 5Remove the pan from the heat. Using an electric handheld immersion blender, with the blades held below the level of the soup, puree the soup for about 3 minutes, until smooth.
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Step 6Return the soup to medium heat and stir until it boils. Take off the heat. Add the cream and lemon juice, then stir and check the seasonings. Serve hot, sprinkled with parsley.
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