Comment on this article

Leek and Potato Soup
from the kitchen of Sharmagne Leland-St. John


2 large leeks trimmed
1 medium white onion, finely chopped
3 tablespoons butter
2 medium boiling potatoes peeled and cut into 1/2 inch cubes
3 cups of chicken or vegetable stock
1 cup heavy cream
Salt and ground black pepper to taste.
Chopped chives

After trimming the root ends of the leeks, cut off approximately 1/4 of the
green stems and put into the composter.  Slit the leeks lengthwise from bulb
to stem rinsing well under cold running water.  Make certain you have rinsed
away all of the sand.  Slice the leeks into several strips and add them to
the onion and butter in a medium saucepan.   Cook for 3 minutes, while
stirring.  Add the potatoes and the stock and bring to a boil.  Simmer for 15
minutes.  The potatoes should be tender.  While stirring add the cream then
bring to a  gentle boil.  Season with the salt and pepper and sprinkle  the
chives on top.  Serve immediately.
When cold you may purée this soup mixture in the blender and serve chilled as
a variation of Vichyssoise.  Serves 6.

This soup goes well with my Dutch Dill Casserole Bread  

Return to: