Cream of Leek and Potato Soup II

This can be served hot or cold
Cream of Leek and Potato Soup II
Cream of Leek and Potato Soup II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs leeks

  • 2-4

    oz butter (1/2-1 stick)

  • 1 1/2

    lbs potatoes, peeled and diced

  • 1

    stalk celery, chopped

  • 3-4

    cups chicken or vegetable stock

  • 3-4

    cups milk (use same amount as stock)

  • salt and fresh ground pepper

  • fresh grated nutmeg

  • 12

    oz double (heavy) cream

  • 3

    Tbsp finely cut fresh chives, for garnish

  • If you need to add more liquid to the large saucepan, add equal amounts of stock and milk.

Directions

1. Wash the leeks well and drain. Thinly slice the white part, plus an inch of the green. Dice or Slice potatoes (if you slice potatoes, it will make the soup a little more hearty). 2. Melt the butter in a large saucepan over a moderate heat and add the leeks and potatoes. Cook for 7-10 minutes, siring continuously. Add the celery, pour over the stock and milk and bring to a boil. **Check to see if you have enough liquid vs. amount of vegetables. Add stock and milk in equal amounts as needed. Reduce the heat to a simmer and season with salt, pepper and nutmeg. Simmer for 25-35 minutes, until the vegetables are tender. 3. If serving hot: Stir in the cream and correct the seasoning. Heat through, but do not allow to boil. Remove from the heat. Garnish with chives and serve. If serving cold: Process in a blender or food processor, add the cream and correct the seasoning. Allow to cool, then refrigerate until cold. Garnish with chives and serve.

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