Tuesday, February 23, 2010

Potato Leek Soup - Simple, Classic

This is so easy! Really. I've never been a big fan of cold soups, so I always serve this hot, but it could be served cold if you like. A friend of mine uses those grated fresh potatoes - which seems like a Sandra Lee kind of move to me, but it actually is pretty easy and still tastes good. That is if peeling potatoes is just to much work after a long day...

Potato Leek Soup serves 2

2 medium leeks, dark green cut off and thoroughly washed then chopped
couple tablespoons butter
2 large baking potatoes, peeled and cut into chunks
3-4 cups chicken broth
couple tablespoons creme fraiche or sour cream

Heat a large pot and melt the butter and add the leeks and a little salt. Saute until soft, about 7 min. Add the potatoes and 3 cups of chicken broth bring to a simmer and cook about 20-30 min or until potatoes are soft. I use an immersion blender and puree it, but you could just mash it up a bit if you like a chunkier texture. Serve hot with a dollop of cream on top.

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