A match made in heaven.
Soup season's not over just yet! Another Mama K special - this classic pairing of potatoes and leeks lends itself to a hearty, creamy bowl of soup perfect for chilly winter nights. This soup is one of my Dad's (aka Papa J's) - favorites.
Cook time | 1 hour |
Servings | 5-6 |
Ingredients
5-6 leeks
3-4 russet potatoes
~1-2 quarts chicken stock (depends on size of potatoes/leeks and desired consistency)
~1 cup cream
Salt & pepper
Olive oil or butter
Instructions
Rinse and chop the leeks into ~1 inch slices, discarding the tough dark green stalks
Heat butter or olive oil over medium low heat in a large pot.
Add leeks, salt & pepper, and sweat until fragrant, 5-10 minutes.
Peel the potatoes and chop into ~2 inch cubes, aiming to have about equal amounts potatoes and leeks.
Throw potatoes into the pot with the leeks. Season with more salt & pepper.
Add chicken stock, enough to cover potatoes and leeks. Bring to a boil, then reduce heat and let simmer, ~30 minutes.
Use an immersion blender (or regular blender if you don't have one!) and blend until smooth.
Add cream, salt & pepper, and as needed more stock, using the immersion blender to incorporate.
Serve with croutons and/or a dollop of sour cream and chives! Enjoy!
