Potato Leek Soup

Ingredients -

2 tablespoons Unsalted Butter
1 pound Leeks, white and pale green parts only, thinly sliced and cleanedwell
1 tablespoon Kosher Salt

2 tablespoons Flour
2 quarts Water
11/2 pounds Russet Potatoes, peeled and diced
1 cup Whipping Cream
chopped Chives, for garnish (optional)

Preparation:

Heat a soup pot over medium heat. Melt the butter and then add the leeks and salt. Sauté until the leeks are tender (but not brown) and then sprinkle the leeks with the flour. Cook for another minute to get rid of the raw flour taste. Add the water and potatoes to the pot. Bring to a boil. Lower the heat and simmer, partially covered, for 40 minutes until the vegetables are tender.

For a rustic soup, leave the vegetables as is or mash with a fork or potato masher.

For a more refined soup, scoop the potatoes and any large pieces of leek into a food processor with a little of the soup broth. Pulse until smooth and return the vegetables to the pot.

Add the cream just before serving. Garnish each bowl with chives.

Posted in: soups recipes