I had nothing to worry about, this was a fantastic soup. Creamy, tasty & not to heavy plus it came together so quickly. I stuck pretty close to the recipe except for adding a little sour cream which I think just gave it that little something extra in flavor.
Potato & Leek Soup
(adapted from The Big Book of Soups and Stews. I have to say this is the best of the soup cookbooks I have, we've yet to have a bad soup from it.)
2 T unsalted butter
2 1/2 c chopped leeks, white & green parts only (I used 4 small leeks)
1/2 c chopped yellow onion
1 1/2 lbs new white potatoes, peeled & chopped
2 c chicken or vegetable stock
1 c milk
1/4 c sour cream
salt & pepper
chives for garnish (though crispy bacon would be good too)
In a large soup pot, melt the butter over medium-high heat. Add the leeks, onions & potatoes then sauté for 3 minutes. Add the stock. Bring to a boil. Reduce heat heat, cover & simmer until tender, about 15 minutes. Pureé the soup in a blender or with an immersion blender. Add the milk and sour cream. Season with salt & pepper. Simmer for 5 - 10 more minutes. Pureé again is you want it even creamier. Serve sprinkled with chives.
Makes 4 servings.
The book says this can be served cold or hot. I really preferred it hot.
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