Leek and Potato Soup
A creamy bowl of comfort soup never hurt anyone and this leek and potato soup fits the bill. Not to mention you can have a mugful in your hand, or a lovely bowlful accompanied by bread and butter in under 30 minutes.
Ingredients
- 1 tablespoon corn or safflower oil
- 1 sweet onion, such as Vidalia, sliced
- 1 large boiling or all-purpose potato, peeled and cubed
- 2 medium leeks, washed well and sliced, white and light green parts, only
- 4 cups parve chicken stock, made from powder or bouillon cubes and boiling water
- 6 ounces (150 ml) sweet cream, divided
- Salt and pepper
Instructions
- Heat oil in Dutch oven over high heat. Add onions, leeks, and potatoes. Sauté for 3-4 minutes, until onions and leeks have sweated a bit and are just beginning to soften.
- Add the parve chicken stock and bring to a boil. Add salt and pepper to taste—it will take more than you think.
- Using an immersion blender, blend to a creamy pureé. Stir in cream, reserving about 2 tablespoons for your presentation.
- To serve, ladle soup into bowls and gently pour about half a tablespoon of the reserved cream into the center of each bowl. Take a knife tip and run it through the cream to create a decorative streak or swirl. Nice with bread and butter on the side.