Total Time: 15 min Prep Time: 15 min
Yield: 8 servings
2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potato, peeled, sliced thinly
2 cups chicken broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives or parsley for garnish
Leeks should be cleaned well since dirt collects in their leaves as they grow up
through the soil. Simply cut off the roots, trim away the top green leaves then make one lengthwise
cut down the stalk and clean under cold running water.
In a saucepan over medium high heat saute leeks and onion in butter
stirring constantly until tender, do not allow them to brown, remove any
discolored leeks or onion if necessary, the soup should be white without any 'flecks'.
Add potatoes and broth to the saucepan, bring to a boil, cover, reduce heat and simmer for 35
minutes, or until vegetables are tender.
Puree the mixture in a food processor or blender; return to saucepan, add milk and cream mixing
well, do not let it boil. Taste for
seasoning, add salt if needed.
Serve soup hot or cold. Garnish with chives or fresh parsley.
recommendation: Pinot Gris; Chardonnay|