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
- 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.
- 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.
- Put about 4 TBS of the leeks aside. This will be used for the garnish
- 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.
- Puree the soup, in batches if necessary.
- Stir in the sour cream, crème fraiche or cream. Taste and adjust seasoning with salt, pepper and/or more cream/sour cream.
- Saute the rest of the leeks with the butter, chives and/or scallions for 1 – 2 minutes.
- Top soup with sautéed leeks and scallions/chives.
This can also be served cold.
