Soup: Potato and Leek

By fsilver4

I love cooking french food. This recipe is simple, yet full of rich flavor. When my husband and I want something filling yet not heavy, we have this soup with a plate of escargot.

Ingredients

• 1/4 stick of butter
• 1 diced onion
• 3 leeks, chopped with white part only
• 1 clove chopped garlic
• 1 stalk of celery, chopped
• 2 large yukon gold pototoes, peeled and chopped
• 1/2 cup of white wine
• 3 cups chicken stock
• 1 cup heavy cream
• salt and pepper
• 1 small bunch of chopped chives

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

In a heavy sauce pan, melt butter and add chopped onion, garlic, celery and leeks. Saute on low for about 15 minutes until transparent and soft. Stir every once in a while. Add potatoes and white wine and cook for about 3-4 minutes. Add stock and bring to a boil. Cover the pot and let simmer 20 minutes. Let cool a bit, then puree the mixture until smooth, and then add mixture back to the pot. Add cream and season with salt and pepper. Serve hot sprinkled with chives.