Thursday, 10 April 2014

Potato Leek Soup

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 leeks (white part only) diced and cleaned
  • 4 cups vegetable broth
  • 4 medium yukon gold potatoes, peeled and diced
  • 1/2 cup half and half
  • 1 1/4 teaspoons salt
  • 1 teaspoon black pepper
  • sour cream
  • parsley
  1. In a soup pot heat butter and olive oil over medium heat. When butter is melted add leeks. Cook 5 - 7 minutes or until leeks are softened. Pour in vegetable broth. Stir in potatoes and cook until fork tender, about 10 minutes.
  2. Spoon some of the hot broth into the half and half to temper it. Pour the tempered half and half into the soup. Season with salt and pepper.
  3. Use an immersion blender to blend the soup until smooth, adjust seasoning if needed. If you do not have an immersion blender, carefully transfer the soup to a blender, in batches if needed, and blend until smooth. Return to the pan and heat until warmed.
  4. Ladle into warm soup bowls, top with a dollop of sour cream and a sprinkle of parsley. Serve.
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