Creamy Potato Leek Soup

Ingredients

1 pound leeks
2 shallots chopped
2 bay leaves
1/2 teaspoon crushed red pepper flakes
2 tablespoons butter
5 cups low sodium chicken stock (homemade makes all the difference but if not pick a hi
1 1/4 pounds Yukon Gold potatoes not peeled or Idaho potatoes peeled and diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
3/4 cup heavy cream

Preparation

1
Peel thick skinned potatoes or if using a thin skinned potato like Yukon Gold omit the skinning step. Dice up the potatoes so they cook easily.
2
Trim the green portions of the leek reserving about 1/3 to chop and include in the soup.
3
Halve the white part of the leek lengthwise and rinse well. Make sure all the sand is removed! No one wants a gritty soup.
4
Slice the keeps thinly and set aside with the chopped leek greens.
5
Peel and finely chop both the garlic and the shallots.
6
In a 5 qt. dutch oven or large soup pot, melt the butter over medium heat. Add the leeks, garlic, shallot, red pepper flakes, and white pepper to the butter. Cook until soft.
7
Add the wine and bring to a boil for about 3 min. Add chicken stock and potatoes. Bring to a boil. Once boiling, reduce heat and simmer until the potatoes are tender.
8
Allow soup to cool before pureeing in the blender. In small batches puree the soup in a food processor or blender. Run the processed soup though a strainer to remove any chunks no blended.
9
Return the soup to a pan to reheat. Once reheated, stir in cream and adjust the seasoning.
10
I reserve a little cream to drizzle in the middle of the bowl right before serving.

Tools

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About

This tasty soup isn’t just for St. Patrick’s Day. It will be a winner all year long. Try it with ingredients as they become available seasonally. Garlic scapes offer a unique flavor as do wild onions/leeks known as ramps. I strongly recommend using a very flavorful stock. It will really beef up the depth of flavor.

Yield:

1 servings

Added:

Wednesday, March 23, 2011 - 9:09am

Creator:

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