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Leek Potato Cream Soup

Posted Jan 24 2013 4:45am

Leek Potato Soup at Food Practice by Elena Rego I’ve been in a soup mood, can you tell?  Trying to savor each last second of cooler to cold weather here on the North shore, I’m longing for the nurturing textures of a bisque and crusty gluten free bread whenever possible.

This one was inspired by the huge leeks I’m getting in our CSA box right now.

Leek Soup at Food Practice, by Elena Rego

  • 2 large leeks, green tops cut off, and whites finely sliced
  • 1 lbs russet potato, peeled and cubed  (about 2 medium sized potatoes)
  • 4 cloves of garlic minced
  • 4 tbls butter
  • 6 cups vegetable stock
  • 2 bay leaves
  • 1/2 cup creme fraiche
  • 1/2 tsp sea salt
  • 1/2 tsp white pepper
  • feta cheese
  • arugula

1.  In a stock pot, melt butter and saute leeks and garlic until softened.

2.  Add Bay leaf, salt, pepper, potatoes, broth, salt and pepper.  Simmer for a good 40 minutes.

3.  Using a hand blender, puree the soup.  If you don’t have one of these handy little tools a blender or a food processor works as well, but it’s much more work.

4.  Add the creme and blend into the soup.

5.  Serve with a small bundle arugula and feta cheese on top.

Serves 6-8

 

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