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LEEK AND POTATO SOUP
This thick and creamy soup is a comfort food classic thanks to the starchiness of the potato and the gentle flavour of the leek. Serve it as a first course before a belly-warming dinner.
Yield: Serves 8.
July 02, 2019
LEEK AND POTATO SOUP
Ingredients
- 1/4 cup salted butter
- 4 cups sliced leeks (white and tender light green portions only)
- 4 cups cubed peeled russet potatoes
- 4 cups (1 L) canned chicken broth
- 4 cups water
- 1/2 tsp freshly ground pepper
- 1/4 tsp salt
- Dash freshly ground nutmeg
- Dash hot pepper sauce
- 1 cup whipping cream
- Thinly sliced green onion*
Directions
- Melt butter in a Dutch oven over medium heat. Add leeks and sauté until tender, about 5 - 7 minutes.
- Add potatoes, broth, water, pepper, salt, nutmeg and hot pepper sauce. Bring to a boil.
- Reduce heat and simmer, covered, stirring occasionally, until potatoes are tender, about 20 minutes.
- Purée mixture in small batches in a blender until smooth. May be prepared to this point and refrigerated for up to 24 hours. Reheat soup before proceeding.
- Stir in cream and cook until heated through. Do not boil. Ladle into bowls and garnish with onion.
Nutritional analysis per serving:
310 calories, 21.3 g fat, 5.1 g protein 26.6 g carbohydrate, 2.3 g fibre, 500 mg sodium
*Ingredient not included in nutritional analysis.