Cream of Leek and Potato Soup

By bakeaholic

Quick,delicious soup which can be served completely dairy free as well.

Ingredients

• 3 cups sliced leeks, white and tender green parts
• 3 cups peeled and roughly chopped baking potatoes
• 6 cups water
• 1 1/2 tsp. salt
• 1/2 cup heavy cream
• 1/2 cup creme fraiche or sour cream
• 1/3 cup minced chives

Details

Servings 6

Preparation

Step 1

1. In a large, heavy saucepan, bring the leeks, potatoes, water and salt to a boil over high heat. Cover partially, reduce heat, and simmer for 20-30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor. If you opt to serve this dairy free, then your soup is done at this point.
2. Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche or sour cream and sprinkle with chives.