Court’s Leek and Potato Soup
From the CFiander Family Collection: Court’s Leek and Potato Soup: Sauté leeks, potatoes, thyme, bay leaf in butter. Season, add cream, milk. Garnish with bacon, gruyere, herbs. Delightful!
- Total Time: 1 hour 10 minutes
Ingredients
Units
Scale
- 2 tablespoons of butter
- 3 cups of leeks, chopped
- 2 cups of Yukon Gold potatoes, chopped
- 1/2 teaspoon of thyme, dried
- 1 bay leaf
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper, white
- 1/3 cup of heavy cream, 10%
- 1/3 cup of milk
Instructions
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SautéIn large pot, melt butter over medium-low heat. Cover and cook leeks, stirring occasionally until tender (approximately 7 minutes).
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AddStir in potato, salt, and pepper. Continue to cook, stirring, for 2 minutes.
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AddAdd 6 cups water, bay leaf, and thyme. Bring to boil.
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SimmerReduce heat and simmer, covered, until potato is tender ( about 30 minutes). Let cool for 10 minutes.
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BlendIn blender, purée soup in batches. Stir in cream; gently heat until steaming.
Notes
- Heavier dairy will be richer, which is ideal for winter months. Lighter dairy is better suited for summer
- Optional garnish: bacon, gruyere cheese, fresh herbs like parsley or chives
- Sometimes I add shallot and garlic clove at beginning with leeks if I have it on hand. 1 of each.
- Prep Time: 10
- Cook Time: 1 hour
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