Written by This potato leek soup may be served hot or cold.
Be sure to puree until velvet smooth -
Mince the white part of :
3 med. leeks
1 med. onion
1 large or 2 small clove(s) garlic
Stir & saute above for approx 3 minutes in:
2-3 tbsp of butter
Peel, slice very fine & add:
3 med potatoes (yukon golds give this soup a wonderful buttery color)
Add:
1/2 tsp fresh savory (or a dash of majoram)
4 Cup chicken stock
Simmer, covered for 20 minutes until very tender – put thru sieve, processor or blender (an immersion blender is handy here!)
Add:
1-2 Cup(s) cream – salt & white pepper to taste
sprinkle each serving with fresh snipped chives if available
Yields about 6 cups.
This is one of those recipes that will gain flavor overnight & reheated or not. Traditionally this was a french, summer chilled soup
Its really wonderful, warm in the winter – economical, too
