Potato & Leek Soup
Your mission – should you choose to accept it – is to fill up your family without any meat.
Ingredients
- 2 Leeks
- 2 Bay Leaves
- 2 Tablespoons Peppercorns
- 4 Thyme Sprigs
- 2 Tablespoons Butter
- 1/2 Cup White Wine
- 5 Cups Chicken Stock
- 1 & 1/2 Pounds Russet Potatoes, Diced
- 1/2 Cup Heavy Cream
- 2 Tablespoons Chives, Snipped
Directions
Trim tops and root of leek and peel away outer layer. Cut in half and rinse well under cold water. Then cut into small pieces. Melt Butter in medium sauce pan over medium heat. Add leeks and onion, stirring until soft. Then add potatoes. Sauté ingredients, then add stock and milk. Cover and reduce heat medium low to simmer for 5 minutes. Remove soup from heat to cool for 20 minutes. Pour soup into blender, adding cream and wine and puree to a desired consistency. (note: you may have to do this in batches) Remove, reheat and serve. Top with chives for serving.
Main Products
Thyme 3 Count
Lowes Foods Salted Butter Sticks 4 Count
Food Club Heavy Whipping Cream
Pantry Products
Full Circle Organic Bay Leaves
McCormick Black Pepper Grinder
Cavit Pinot Grigio
Swanson Cooking Stock Chicken Unsalted No Msg
Organic Chives