Potato Leek Soup
Serves: 6 to 8
PCC Cooks instructor Marie Donadio says, “After I developed this recipe, I found that Julia Child had published her classic recipe three years before I was born. I guess I was on the right track.”
Ingredients
PreparationIngredients
- 1 tablespoon olive oil Add to list
- 2 to 3 leeks (about 1 pound), white and light green parts, halved and thinly sliced Add to list
- 1 to 2 pounds Yukon gold potatoes, coarsely chopped Add to list
- 6 to 8 cups water, vegetable or chicken stock Add to list
- Salt and pepper, to taste Add to list
- Heavy cream or butter (optional)* Add to list
- Minced parsley or chives for garnish Add to list
Preparation
Heat a 3- to 4-quart Dutch oven. Add olive oil and leeks; sauté until leeks begin to turn translucent. Add potatoes, water or stock, and salt. Bring to a boil, then lower heat and simmer, partially covered, 30 to 40 minutes.
You may purée the soup or leave it chunky. Add a dollop of cream or butter just before serving. Garnish with fresh parsley, chives and pepper, to taste.
* Sour cream, yogurt, crème fraîche or coconut milk may be used instead of butter or cream.
Recipe by , PCC Cooks instructor
Source: Sound Consumer October 2007
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