Potato Leek Soup

February 11, 2010 at 7:58 pm Leave a comment

Here’s a great soup for a cold winter warm-up! Never had it before, but I wanted to try leeks. Even though I neglected to end the soup properly (adding creme fraiche shortly before serving), it was super.

To make enough to serve 8 people as a first course or half that many for a main course:

3-4 leeks, peeled, cleaned and chopped
2 Tbsp butter
2 Tbsp olive oil
4 potatoes, quartered and sliced (might be nice to peel them, but I didn’t)
1 qt chicken stock + about 2 cups water
thyme to taste (fresh sprigs or dried)
1 bay leaf
1/3 cup creme fraiche
salt and pepper

Saute leeks in melted butter and oil until soft. Add potatoes and stock; bring to a boil. Add thyme and bay leaf, simmering until vegies are soft. Add creme fraiche and heat gently, but do not boil. Add salt and pepper to taste, remove bay leaf, thyme sprigs before serving.

**Creme fraiche is very simple to make: use 1 pint good quality cream (raw is certainly best, but do not use ultrapasteurized). Add 1 Tbsp cultured buttermilk, stir thoroughly, cover tightly in a glass container leaving in a warm spot for 20-24 hours until it thickens. This process comes from the NT cookbook, and it is very easy and very delicious.

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Entry filed under: Recipes. Tags: , , .

Roasted Chicken like you’ve never tasted before! Still soaking (whole grain muffins, tortillas)

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