Leek and Potato Soup
By Marge Perry & David Bonom. Leeks, while in the onion family, have a gentler flavour that give this elegant soup a homey, comfort-food flavour.
INGREDIENTS
- 4 tbsp unsalted butter
- 4 large leeks, white and light green parts only, chopped
- 1 ½ lb russet potatoes, peeled and cut into 1-inch pieces
- 4 cup low sodium chicken broth, or water
- 1 cup heavy cream
- ¼ cup chives, chopped
- ¼ tsp salt
- ¼ tsp black pepper, ground
DIRECTIONS
- Melt the butter in a 5-quart saucepan over medium heat. Add the leeks and cook, stirring occasionally, until tender, 15 minutes.
- Add the potatoes and cook 2 minutes. Pour in the broth, increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are very tender, 25 minutes.
Remove from the heat and let it cool for 10 minutes. With an immersion blender or food processor puree the soup, being careful not to over process or the soup could become gluey.
- Return the soup to the saucepan and stir in the heavy cream; bring to simmer over medium heat and cook 5 minutes. Remove from the heat and stir in the chives, salt and pepper