Potato-Leek Soup
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 30 min + |
| Source | Williams-Sonoma Potato by Selma Brown Morrow |
| Yield / serves | 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.
