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Sunday, February 20, 2011

Potato Leek Soup

This is one of my favorite soups- I make it often in the winter and its the soup I always make post-Yom Kippur. It is easy to make, rich, flavorful and filling and is always a crowd pleaser. It can be made in advance and heated up with no problem or serve it chilled call it Vichyssoise (sounds like "fishy swans" but no connection) and no one will be able to spell it but everyone will think you're a French master chef -either that or a food snob.

3 large leeks, cleaned and chopped
3 Tbl butter or oil
6 large Yukon Gold potatoes (in my opinion the only potato to use for this soup), peeled and cubed
8 cups of water
3 Tbl MSG-free chicken soup mix
salt and pepper
1 cup heavy cream or whole milk

Saute the leeks in the butter or oil until slightly tender. Add the potatoes and cover with water and seasonings. Bring to a boil and then lower to a simmer and cook until the potatoes are tender, about half an hour. Blend with a hand blender (use oil to saute and cool before blending if you want to keep your hand blender pareve), adjust seasoning, add cream and let simmer another couple of minutes.

(Pardon the picture, there is only so much you can do with white soup)

3 comments:

  1. TO make it pareve you just use oil instead of butter and no milk or cream- you can puree it as is or add some rice milk for creaminess...

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