Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cream of Potato Leek Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Governor's Table Cookbook
  • Total Time: 1 hour 15 minutes
  • Yield: serves 6

Description

liberty allows you to garnish these beauties (soup shooters) any way your heart desires


Ingredients

Scale

4 leeks                                               

1 medium onion, thinly sliced             

3 tablespoons canola oil                       

3 medium potatoes, peeled, sliced     

3 cups chicken broth

1 ½ teaspoons salt

white pepper to taste

2 tablespoons flour or 1 tablespoon cornstarch

1-quart skim milk, divided                             

Garnishes: finely chopped chives, crisp cooked bacon, shredded cheese.


Instructions

  1. Trim leek roots and trim tops leaving about 2 1/2-inches of green. Cut a cross through root end and thoroughly wash removing any sand/dirt. Slice leeks finely.
  2. Heat oil in a Dutch oven or stockpot over medium heat. Add leeks and onion, stirring occasionally, until they are softened and taking on a golden color.
  3. Add potatoes, broth, salt and pepper. Cover and simmer for 40 minutes.
  4. Puree in a blender or food processor; return to pot.
  5. Whisk flour or cornstarch with ½ cup of milk.
  6. Add to pot with remaining milk, stirring constantly for 5 minutes.
  7. Taste and correct seasoning with salt and pepper.
  8. Strain soup through a fine sieve to insure a super smooth texture, if desired.
  9. Soup can be served warm or chilled topped with garnishes.

Notes

 Serves 6 or many more as shooters. To easily fill shot glasses pour soup from a measuring cup or other vessel with a spout.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Soup
  • Method: stove top
  • Cuisine: American