Potato Leek Soup Recipe
This tin hold upwards a foreign fourth dimension of twelvemonth for conditions inwards San Francisco. Our climate tin all of a abrupt swing from hot as well as humid, to mutual coldness as well as wet; which makes this tater leek soup a really valuable improver to the recipe repertoire.
There is cipher improve on a chilly, damp 24-hour interval than a steaming bowl of this; as well as conversely, few things are every bit delicious, as well as refreshing on a hot, sweaty 24-hour interval than a bowl of H2O ice mutual coldness vichyssoise. As long every bit you lot laid upwards the leeks long enough, you lot can’t become incorrect either way.
Since the amounts of leeks as well as potatoes inwards yours may non hold upwards precisely the same every bit mine, hold upwards prepared to adapt the total of stock inwards this recipe. It’s ever easier to add together than reduce, as well as thence every bit long every bit your potatoes are covered, I’d play it yesteryear ear until it’s blended, as well as become from there. So, no affair what the weather, I promise you lot laissez passer this a endeavor soon. Enjoy!
Ingredients for half dozen portions:
- 1 1/2 pound leeks (about four or 5)
- 4 tablespoons unsalted butter
- 2 teaspoons kosher salt, addition to a greater extent than to gustation
- 1 1/4 pound Yukon gilt potatoes
- 3 to four cups chicken broth/vegetable stock, or every bit needed to adapt the thickness
- 1 loving cup heavy cream
- 1/2 loving cup crème fraiche, addition to a greater extent than to garnish
- pinch of cayenne pepper
- sliced fresh chives for garnish