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Cream of Leek and Potato Soup

Ingredients


1 - 4 tablespoons unsalted butter

2 - 3 medium leeks, white and light green parts only, thinly sliced crosswise

3 - 2 medium onions, halved and thinly sliced

4 - Kosher salt

5 - 1/4 cup dry vermouth

6 - 1/4 cup dry white wine

7 - 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

8 - 8 cups water

9 - 1/2 cup crème fraîche or sour cream

10 - 1 tablespoon finely chopped chives

11 - Freshly ground pepper


Instructions


1 - Melt the butter in a large saucepan. Add the leeks, onions and 2 teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes.


2 - Stir in the vermouth and white wine and boil until nearly evaporated, about 5 minutes.


3 - Add the potatoes and water and bring to a boil.


4 - Simmer over moderate heat until the potatoes are very tender, about 35 minutes.


5 - Working in batches, puree the soup in a blender until very smooth.


6 - Return the soup to the pan.


7 - Add the crème fraîche and bring to just a simmer over moderate heat, stirring occasionally.


8 - Season with salt.


9 - Ladle the soup into heatproof glasses or bowls.


10 - Garnish with the chives and pepper and serve.


11 - Make Ahead The pureed soup can be refrigerated for up to 2 days.


12 - Add the crème fraîche and reheat just before serving.