Dhanson at 02:36, 26 October 2012

2012-10-26T02:36:15Z

← Older revision		Revision as of 02:36, 26 October 2012
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=20 min		\|PrepTime=20 min
	\|CookTime=30 min +		\|CookTime=35+ min
	\|Source=''Williams-Sonoma Potato'' by Selma Brown Morrow		\|Source=''Williams-Sonoma Potato'' by Selma Brown Morrow
	\|Yield=4-6 servings		\|Yield=4-6 servings

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=30 min + |Source=''Williams-Sonoma Potato'' by Selma Brown Morrow |Yield=4-6 servings |Rating={{unrated}} }} === Ingredients === * ..."

2012-10-26T02:34:49Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=30 min + |Source=''Williams-Sonoma Potato'' by Selma Brown Morrow |Yield=4-6 servings |Rating={{unrated}} }} === Ingredients === * ..."

New page

{{RecipeSummary
|PrepTime=20 min
|CookTime=30 min +
|Source=''Williams-Sonoma Potato'' by Selma Brown Morrow
|Yield=4-6 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 4 T unsalted butter
* 3 large leeks, including pale green parts, halved lengthwise, well rinsed and thinly sliced (~6 cups)
* 3 green onions, tops and bottoms chopped separately
* 3 Russet potatoes (~1.5 lbs), peeled and diced
* 5 c chicken stock or low-sodium chicken broth
* Kosher salt
* freshly ground pepper
* sour cream, crème fraîche, or heavy cream for garnish (optional)

=== Preparation ===
In a large, heavy pot, melt 3 tablespoons of the butter over medium-high heat. Add 4 cups of the leeks and the green onion bottoms and saute until the leeks are wilted, about 4 minutes (do not let them brown). Add the potatoes and stir for 1 minute to coat.

Add the stock to the pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are very tender, about 25 minutes. Remove from the heat.

Puree the soup until smooth. Season to taste with salt and pepper.

To make a topping for the soup, in a small, heavy frying pan, melt the remaining 1 tablespoon of butter over medium-low heat. Add the remaining leeks and 2 tablespoons of the green onion tops, reserving the remaining tops for another use. Saute until the leeks wilt, about 4 minutes (do not let them brown). Season to taste with salt and pepper.

Ladle the soup into warmed bowls and garnish each bowl with a dollop of sour cream, if desired. Sprinkle with the leek and onion topping ans serve.

[[Category:Potatoes]]
[[Category:Leeks]]
[[Category:Soup]]

Potato-Leek Soup - Revision history

Dhanson at 02:36, 26 October 2012

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=30 min + |Source=''Williams-Sonoma Potato'' by Selma Brown Morrow |Yield=4-6 servings |Rating={{unrated}} }} === Ingredients === * ..."