October 29, 2008

• A request for Potato and Leek Soup recipe

  1/4c butter (unsalted),

  1 large leek (white and pale green parts only) washed and thinly sliced

  1 large garlic clove, minced (I used about twice that)

  4 large potatoes (about 2 1/4 pounds) peeled, cut into 1/2 inch pieces

  2 large carrots, peeled, cut into 1/2 inch pieces

  4c chicken broth

  2TBL chopped fresh dill or 1TBL dried

   

  3/4c milk

  4oz cream cheese

  1c grated sharp cheddar cheese (I use Edam or Fontina because they are milder and don’t over power the soup.  Use your preference)

  Additional grated cheese

  Melt butter in heavy large pot over medioum heat.  Add leek and garlic; saute until tender but not brown, about 4 minutes.  Add potatoes and carrots; saute 5 minutes longer.  Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes.  Remove from heat.

  Add milk to soup.  Transfer half of soup to blender.  Add cream cheese and blend until smooth.  Return soup to pot.  Add 1c grated cheese and stir over low heat until melted.  Season soup to taste with salt and pepper.  (Can be made 1 day ahead.  Chill.  Bring to simmer before serving.)  Garnish soup with parsley and additional grated cheese if desired.

  Makes 8 first-course or 4 main-course servings.

  My guys like their soup thick so I double the potatoes and the leeks and I use an immersible blender and just puree the whole pot.  I serve it with homemade bread hot from the oven and a caesar salad.

  • 2:51 pm
  • 9 Comments