Potato Leek Soup

Ahhhhhhtumn (such a toastier word than Fall).  This is my all-time favorite season–warmy sweaters, wrap around scarves, wooly coats, and silky, luxurious, tummy-warming  soup that’s super easy to make and ready to serve in 30 minutes.  Hell yeah!

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2 tablespoons unsalted butter
4 large leeks
1 baking potato (8 ounces), peeled and cut into two inch chunks (I added a second yukon gold potato too)
4-5 cups low-salt, low-fat chicken broth (or veggie broth)
1 cup heavy cream (I know)
salt and freshly ground pepper (I like white pepper in this)

chervil, chives or parsley sprigs for garnish

  1. Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
  2. Add the cream and simmer for 10 minutes longer.
  3. Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with minced chervil, chives or parsley and serve.

from Food and Wine

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