Potato Leek Soup
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Course:
Soup
Cuisine:
Californian
Servings: 8
Ingredients
- 6 - 8 leeks
- 5 - 6 medium sized potatoes
- 4 tbs butter
- 6 cups chicken or vegetable stock
- 2 cups creme fraiche or heavy cream
- pinch cayenne
- chervil for garnish
- salt and pepper to taste
Instructions
-
Cook the finely chopped leeks slowly in the butter. Do not let them brown. Add the potatoes and sauté for five more minutes. Add the chicken or vegetable stock and simmer, covered, over very low heat on top of the stove or in a pre-heated oven at 300 degrees for about 40 minutes.
-
Transfer the contents to a blender and purée until smooth and satiny. Return the contents to the soup pot and season with cayenne, salt and pepper. Stir until steam no longer rises from the top. Stir in the crème fraîche or cream. Correct the seasoning.
Recipe Notes
If you decide to serve the soup chilled, refrigerate the soup before adding the crème fraîche or cream, which should also be cold when you combine it with the soup.
If you can afford the extravagance, a shaving of white truffle added to the garnish will enhance the subtle flavors of this soup.
