The post Potato Leek Soup appeared first on Florida Girl Cooks.
]]>Potato Leek Soup
Ingredients
2 lbs leeks, stems only…green leaves removed
4 tbsp unsalted butter
1/2 cup sliced shallots
1/3 cup sliced onions
salt &pepper
1 lb. russet potatoes, peeled and chopped
1 tbsp garlic
6.5 cups chicken stock
3/4 cup heavy cream
1/2 cup minced chives
extra virgin olive oil
Prepare
1. Cut leeks lengthwise and rinse out any dirt and discard leaves.
2. Melt butter in large saucepan on medium-low, add leeks, shallots, and onions, salt, and pepper. Increase heat to medium-high and cook 3-5 minutes.
3. Peel and cut potatoes and add to pot with garlic for 2-4 minutes then add stock, cook for 30 minutes. Off the heat, set aside, and allow soup to cool for 30 minutes.
4. Transfer batches of soup and puree in a blender.
5. Return pureed soup to pot and add the heavy cream, stir thoroughly, and cook for five more minutes.
6. Sprinkle with chives, olive oil, salt, and pepper and serve!
- 2 lbs leeks, stems only...green leaves removed
- 4 tbsp unsalted butter
- 1/2 cup sliced shallots
- 1/3 cup sliced onions
- salt &pepper
- 1 lb. russet potatoes, peeled and chopped
- 1 tbsp garlic
- 6.5 cups chicken stock
- 3/4 cup heavy cream
- 1/2 cup minced chives
- extra virgin olive oil
- Cut leeks lengthwise and rinse out any dirt and discard leaves.
- Melt butter in large saucepan on medium-low, add leeks, shallots, and onions, salt, and pepper. Increase heat to medium-high and cook 3-5 minutes.
- Peel and cut potatoes and add to pot with garlic for 2-4 minutes then add stock, cook for 30 minutes. Off the heat, set aside, and allow soup to cool for 30 minutes.
- Transfer batches of soup and puree in a blender.
- Return pureed soup to pot and add the heavy cream, stir thoroughly, and cook for five more minutes.
- Sprinkle with chives, olive oil, salt, and pepper and serve!
The post Potato Leek Soup appeared first on Florida Girl Cooks.
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