Potato and Leek Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 large leeks, white and pale green parts only, diced*
- 3 russet potatoes, peeled and diced
- 1.5 quarts low sodium chicken stock
- Salt and pepper to taste
- 1 cup milk, optional
- Chives, parsley, grated sharp cheddar for garnish
Sauté the leeks in the oil and butter on medium-low heat until they are soft, about ten minutes. Do not brown them. Add the potatoes and stock and simmer until tender, about 20 minutes. Puree part of the soup to thicken it or puree all of it if you prefer a smooth soup. Add the milk if desired and seasoning and toppings of choice. This soup may be served hot or cold.
Vary the recipe by adding chopped fresh sorrel leaves to the leeks and sauté until they are wilted. The sorrel adds a tangy flavor, a lovely green color and many vitamins to the soup.
Makes 6 servings.
*Quarter the leek’s tops after cutting off the long leaves and wash thoroughly under running water to remove dirt that may have accumulated inside the leaves.
Article Type: Tip