Description
liberty allows you to garnish these beauties (soup shooters) any way your heart desires
Ingredients
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
- 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.
- 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.
- Add potatoes, broth, salt and pepper. Cover and simmer for 40 minutes.
- Puree in a blender or food processor; return to pot.
- Whisk flour or cornstarch with ½ cup of milk.
- Add to pot with remaining milk, stirring constantly for 5 minutes.
- Taste and correct seasoning with salt and pepper.
- Strain soup through a fine sieve to insure a super smooth texture, if desired.
- 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