This is a simple and delicious soup recipe. It is very similar to a vichyssoise (cold potato soup). The flavors are wonderful and I like it warm for the winter months, but you can serve it cold/cool as well.

(Serves 4)

1 pound potatoes (about 3 large russets, peeled and cubed)

6 cups chicken broth

4 medium leeks, trimmed, sliced. Double or Triple rinsed.

Salt and freshly ground black pepper

2/3 cup crème fraiche or sour cream (use cream if that’s what you have)

3 TBS chopped fresh chives (or scallions)

1 TBS butter (or olive oil)

Salt and pepper to taste

  1. Put the potatoes and broth in a saucepan and bring to a boil. Reduce the heat and simmer for 15 – 20 minutes, until potatoes are cooked through.
  2. Prepare the leeks and rinse well under cold running water. I then get out a large mixing bowl, fill with cold water and put the leeks in and lightly mix with my hands to release the sand. I then let them rest in the cold water for about 5 minutes (or longer), remove the leeks by hand (DO NOT POUR because you will just add the sand back in) to a strainer. Clean the mixing bowl and repeat process at least one more time. Then dry in a salad spinner or on paper towels.
  3. Put about 4 TBS of the leeks aside. This will be used for the garnish
  4. When potatoes are barely tender, stir in the leeks. Season with salt and pepper. Simmer 10 – 15 minutes until vegetables are soft, stirring occasionally. If the soup appears too thick, thin it down with a little more broth or water.
  5. Puree the soup, in batches if necessary.
  6. Stir in the sour cream, crème fraiche or cream. Taste and adjust seasoning with salt, pepper and/or more cream/sour cream.
  7. Saute the rest of the leeks with the butter, chives and/or scallions for 1 – 2 minutes.
  8. Top soup with sautéed leeks and scallions/chives.

This can also be served cold.

About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

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