Leek & Potato Soup

September 6, 2012

Leeks are in season just in time for Autumn. This warming, hearty soup is perfect for these chillier days.

3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
Salt to taste
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives

1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 30-40 minutes.

2. Mash vegetables in the soup with a fork, or blend with a hand blender. Correct seasoning with salt.

3. Off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.


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