Created By: Chef Keith Snow
Learn how to make this simple soup with leeks & Yukon Gold potatoes. Short cooking video teaches you the method. Leeks are a wonderful vegetable to cook with.
2 bunches of leeks, last 6″ of green cut off
2 large Yukon Gold potatoes (or russets)
2 cloves of garlic
6 cups chicken broth
3/4 cups organic heavy cream
1 pinch salt
1 pinch black pepper
1. In a large heavy bottomed pot or dutch oven, saute cut leeks, season with salt & pepper.
2. Add whole potatoes, stock and simmer for 25 minutes.
3. Puree with a stick blender or food processor. (Be careful)
4. Adjust seasoning and cream the soup.
Chef’s Note: To jazz it up add a dollop of Creme Fraiche and some crispy fried leeks! Also, leeks are always very dirty. Cut off top 6″ on green part then discard. Cut of root end then split down the middle. Carefully wash in cold water being certain to get in between the layers where the dirt hides.[/private]