Julia' s Potato Leek Soup

By CheeseDiva

Ingredients

• 2 tablespoons neutral oil, such as canola or grapeseed oil
• 4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
• 3 large leeks (1 pound), cleaned and thinly sliced
• 6 cups vegetable stock (or light chicken stock)
• Kosher salt, to taste
• 1 to 2 tablespoons freshly squeezed lemon juice
• 1/2 cup heavy cream
• 1/2 cup crème fraiche
• 1/3 cup minced parsley or chives

Details

Servings 6
Adapted from popsugar.com

Preparation

Step 1

Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.

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