Potato Leek Soup

Happy St. Patrick’s Day

     One of the first soups that we learned in cooking school was a basic Potato Leek Soup. This is one of my favorites and is a great use for left over mashed potatoes. For this version I have added a Baked Potato garnish.

4 ea.                                                 Russet Potato (Or substitute 1 lb. Mashed Potatoes)

3 ea.                                                 Leeks sliced and washed white part only *

3 cups                                              Chicken Stock

1 cup                                                Heavy Cream     

2 Tbl.                                                Butter

As needed                                         Salt and Pepper 

Pinch                                                 Nutmeg **

Garnish:

8 Tbl.                                                Sour Cream

½ cup                                                Shredded Cheddar Cheese

4 ea.                                                  Bacon crumbled

½ cup                                                Fried Leek greens         

In a medium saucepan melt the butter, Sauté the leeks in the butter until translucent. Add the potatoes and stock and simmer for 45 minutes over medium heat. Turn off the heat and puree the mixture. Return the mixture to the saucepan and add the cream. Adjust the seasonings . Makes 8 Servings. Garnish with the sour cream, cheese, bacon and fried leeks.  

Notes:

*Leeks are notoriously dirty creatures. After they are sliced they have to be thoroughly cleaned or you will have dirt in your soup, not very tasty. Also make sure that the greens are dried before you fry them or you will have splatter. Fry in a little butter and drain on toweling.

**Cream loves nutmeg.