Some really gorgeous farm-fresh leeks inspired me to get cracking on a soup that can be for lunches or as a first course. If you can peel and chop…as well as stir, this quick and hearty soup is for you!
- 1/2 cup butter
- 4 cups of washed and sliced leeks
- 4 cups of cubed yellow potatoes (Yukon Gold)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 quart vegetable stock
- 1 tbsp. corn starch
- 2 cups light cream
In a large pot, melt the butter and add sliced leeks. Reduce heat to medium and sauté for about 10 minutes. Add salt and pepper. Stir the cornstarch into the vegetable broth and add to the leek mixture. Add the potatoes and increase the heat to bring to a boil. Reduce the heat again and let simmer for about 30 minutes. With a potato masher, crush the potatoes down to the desired texture. If you want a totally smooth soup, then you will have to use an electric hand mixture or cool this down to put in a blender. Let’s assume you don’t want it totally smooth; so at this point, pour in the light cream, stir and heat for about 5 minutes. If you do the cooled down blender method, then you will have to put the blended mixture back together with the cream and heat until the desired temperature.
Serve with a crusty bread or try making some cheddar croutons from a store bought cheddar loaf. Enjoy!
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