Potato Leek Soup
This savory soup with simple ingredients can be served hot or cold. Either way, it’s always a crowd favorite. We usually serve it in a regular bowl at the Vintage Restaurant, but every now and then we go all out and dress it up with a lovely bread bowl.
Prep: 20 minutes plus chilling
Cook: 55 minutes
4 medium leeks (1 1/4 pounds)
2 Tbsp. butter or margarine
1 pound all-purpose potatoes (3 medium), peeled and thinly sliced
2 cans (14 ½ ounces each) chicken broth
1/2 cup water
1 tsp. salt
1/4 tsp. ground black pepper
1 cup milk
1/2 cup heavy or whipping cream
1. Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half. Cut enough of white and pale green parts crosswise into 1/4-inch pieces to equal 4 1/2 cups. (Reserve any leftover leeks for another use.) Rinse leeks in large bowl of cold water, swishing to remove sand; transfer to colander to drain, leaving sand in bottom of bowl.
2. In 4-quart saucepan, melt butter over medium heat; add leeks and cook, stirring occasionally, 8 to 10 minutes. Add potatoes, broth, water, salt, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer 30 minutes.
3. Spoon half of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour into bowl. Repeat with remaining mixture.
4. Stir milk and cream into puree. To serve hot, return soup to same clean saucepan and heat through over low heat (do not boil). To serve cold, cover and refrigerate at least 4 hours or until very cold. Makes about 8 cups or 8 first-course servings.
Each serving: About 161 calories, 4g protein, 14g carbohydrate, 10g total fat (6g saturated), 32mg cholesterol, 778mg sodium.
© The All New Good Housekeeping Cookbook