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Ingredients
- 3 Leeks, white part of stalk only
- 1 tbsp Butter
- 1 Onion, thinly sliced
- 5 Potatoes, medium/large, peeled and thinly sliced
- 1/4 tsp Thyme
- 1/2 tsp Marjoram
- 1 Bay Leaf
- 5 cups Chicken Stock, heated
- 1/4 cup Heavy Cream
- Salt and Pepper
Details
Servings 6
Preparation
Step 1
Prepping Leeks:
It is important to was leeks properly. Slit the stalk of the leek lengthwise, leaving 1/2" of uncut leek at the base to keep the leaves intact. Make another slit in the same manner to further free the leaves for a thorough washing. You will discover traces of sand and dirt deep inside that might otherwise have gone unnoticed. Slice cleaned leeks and set aside.
Melt butter in large saucepan over low heat. Add leeks and onion; cover and cook 10 minutes. (Ialso use garlic olive oil...in addition to the butter)
Add potatoes and season well with salt and pepper. (I use white and black pepper as well as "Pepperman.") Sprinkle in all seasonings and stir well. Cover and continue cooking 12 minutes.
Pour in chicken stock and bring to boil. Cook soup, partly covered, 30 minutes over medium heat.
Remove bay leaf and puree soup in food processor. (I use a hand-held food processor right in the pot and leave it on warm until it is served. We have never eaten it cold. I adjust seasonings again after it is blended.)Transfer to bowl and set aside to cool.
If eating cold, chill in the refrigerator.
When ready to serve, incorporate cream.
Nutritional Information:
1 serving, 276 calories, 46g carbs,
5g protein, 8g fat, 5.8g fiber
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