Leek Potato Cream Soup

']);">Leek Potato Soup at Food Practice by Elena RegoI’ve been in a soup mood, can you tell?  Trying to savor each last second of cooler to cold weather here on the North shore, I’m longing for the nurturing textures of a bisque and crusty gluten free bread whenever possible.

This one was inspired by the huge leeks I’m getting in our CSA box right now.

']);">Leek Soup at Food Practice, by Elena Rego

Leek Potato Cream Soup

  • 2 large leeks, green tops cut off, and whites finely sliced
  • 1 lbs russet potato, peeled and cubed  (about 2 medium sized potatoes)
  • 4 cloves of garlic minced
  • 4 tbls butter
  • 6 cups vegetable stock
  • 2 bay leaves
  • 1/2 cup creme fraiche
  • 1/2 tsp sea salt
  • 1/2 tsp white pepper
  • feta cheese
  • arugula

1.  In a stock pot, melt butter and saute leeks and garlic until softened.

2.  Add Bay leaf, salt, pepper, potatoes, broth, salt and pepper.  Simmer for a good 40 minutes.

3.  Using a hand blender, puree the soup.  If you don’t have one of these handy little tools a blender or a food processor works as well, but it’s much more work.

4.  Add the creme and blend into the soup.

5.  Serve with a small bundle arugula and feta cheese on top.

Serves 6-8

 

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Comments

  1. Leeks are so oniony, and I dislike onions, but perhaps the potato would convince me it's okay :) The soup looks creamy and delicious and perfect for a chilly evening though :)

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