Potato Leek Soup
This rich and creamy soup is equally delicious hot or cold like a classic Vichyssoise.
Ingredients
- 6 Leeks
- ¼ cup Olive Oil
- 2 Diced Onions
- 2 clives Garlic
- 1 stick Butter (omit if a vegan soup is needed)
- 3 lbs Potatoes (peel-rinse-cut into 2" cubes)
- 2 qts Vegetable Stock
- 2 cup Heavy Cream (for a vegan soup substitute cream with unsweetened rice milk)
- 1 tbsp Salt
- 1 tbsp Crushed Black Pepper
Instructions
- Cut and split Leeks in half. Soak in cold salted water for 5 minutes to make sure all sand is washed out. Cut into 1" chunks.
- Sauté Olive Oil, Onions, Garlic, washed and cut Leeks and Butter.
- Peel, rinse and cut Potatoes into 2" cubes. Place potatoes in pot of cold salted water and bring to a boil and then drain. Add par-cooked potatoes to onion/leek sauté.
- Add Vegetable Stock, Heavy Cream, Salt, Black Pepper and simmer for 20-30 minutes until soup is hot and potatoes are tender.
- Remove ½ of the soup puree then add the pureed soup back to the non-pureed half. Serve hot or chill overnight and serve cold.
