357-Leek & Potato Soup-Parisian Potage-Video
  • 2 large leeks, root end removes, most of green part removed, halved and sliced (WASHED)
  • 4 tbs sherry wine
  • 3 large russet potatoes, peeled and cut into half moon shapes
  • ⅛ cup evoo
  • ½ gallon rich homemade chicken stock
  • 1 tbs minced fresh thyme
  • salt and pepper to taste
  • ¼ cup organic heavy cream
  1. In a heavy duty enameled stock pot over medium hight heat add olive oil, then leeks, salt and pepper, cook stirring often 25 minutes or until they are starting to caramelize.
  2. Deglaze with sherry, add stock, cover and lower heat to simmer. Cook for 35 minutes.
  3. Adjust seasoning, serve or add cream, and puree. Serve with snipped fresh chives if using the creamed pureed version.
Recipe by Harvest Eating at https://harvesteating.com/357-leek-potato-soup-parisian-potage-video/