Monday, January 21, 2013

Recipe for Tuesday's Soup

As we continue our tribute to National Soup Month, here is the recipe for the Potato-Leek Soup that we are serving here on Tuesday January 22.  I hope you are able to stop by and have a cup or a bowl.  It seems like the perfect soup for the weather that is forecast for the day.

Potato-Leek Soup


1 bunch leeks, white parts cleaned and chopped.
Discard dark green tops
4 TBL Butter
Large Pinch of Salt
4 Yukon or Idaho potatoes, peeled and diced
8 cups of chicken stock or vegetable broth
1 cup heavy cream
½ tsp white pepper
2 TBLS fresh squeezed lemon juice
1 TBL freshly-chopped chives
Salt to flavor


Heat butter in saucepan and sauté leeks with salt for five minutes. Turn to low and sauté leeks until tender, 25-30 minutes, stirring throughout.  They need to be soft but not brown at all.  Add vegetable or chicken stock and potatoes and bring to a boil. Turn down and simmer until potatoes are soft, 35-40 minutes.  Purée in a blender, or with an immersion blender.

Add cream, white pepper, and still well, then add lemon juice, then reheat and season to taste.

Sprinkle chopped chives at service.


I hope to see you here.


1 comment:

  1. Sweet potatoes have more flavor than regular potatoes with lots of vitamins, and this recipe is look like easy to make. thank you for the recipe :-)