Cream of Leek and Potato Soup

Makes 10 cups

Cream of Leek and Potato Soup
Cream of Leek and Potato Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    Tbsp unsalted butter

  • 3

    medium leeks, white and light green parts only, thinly sliced crosswise

  • 2

    medium onions, halved and thinly sliced

  • kosher salt

  • 1/4

    cup dry vermouth

  • 1/4

    cup dry white wine

  • 1

    pound yukon gold potatoes, peeled and cut into 1 inch cubes

  • 8

    cups water

  • 1/2

    cup creme fraiche or sour cream

  • 1

    Tbsp finely chopped chives

  • fresh ground pepper

Directions

1. Melt the butter in a large saucepan. add the leeks, onions and 2 tsp of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the vermouth and white wine and boil until nearly evaporated, about 5 minutes. Add the potatoes and water and bring to a boil Simmer over moderate heat until the potatoes are very tender, about 35 minutes. 2. Working in batches, puree the soup in a blender until very smooth. Return the soup to the pan. Add the creme fraiche and bring to just a simmer over moderate heat, stirring occasionally. Season with salt. Ladle the soup into heatproof glasses or bowls. Garnish with the chives and pepper and serve. *The pureed soup can be refrigerated for up to 2 days. Add the creme fraiche and reheat just before serving.

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