No, that is not an early seder plate, I just was a little more organized this time. Look at the size of those spuds!!! I call them my Jose Canseco potatoes for obvious reasons.
5 medium Yukon Gold potatoes
1/3-1/2 cup flour
salt and pepper
1 tbl chopped fresh parsley
Clean the leeks and chop the white and light green parts in the food processor or by hand. Grate the potatoes on the shredder disk of the food processor. You can also choose to make these by processing the potatoes with blade but I prefer the shredded consistency and so does the latke demander. Mix the chopped leeks into the potato mixture, add the flour, eggs, parsley, salt and pepper and fry in pre-heated canola oil. Don't forget to make sure the oil is hot enough so the latkes aren't too oily and fry to perfection.
Of course, cream of potato leek soup needs a cream element- so here is the sour cream topping:
1-2 cups sour cream
about 2 tablespoons chopped fresh parsley
Salt and pepper
It must be said that sour cream and potatoes are soul mates. They yearn to be together. So put your latke out of its misery and load on the sour cream.