Might have been 20 years ago while up at Hunter Mt. NY with friends, we dinned out at a local family style restaurant…Aunt Someone’s, however, the event was another tease to the palate, my first taste of Potato Leek Soup!
Being the adventurous cook I am; with ease I put together this recipe which many of the family and friends enjoy.
4 medium – large potatoes (red, yellow or white)
2 medium onions
3 tbsp butter
2 tbsp olive oil
1 container of chicken stock (2 cups)
1/2 cup half & half
parsley,salt & pepper
Drain and set aside.
Heat 4 qt saucepan and add butter with oil.
Cut onions into small 1/2 inch pieces. Clean leeks well, separating stalk as dirt embeds between leaves. Remove tip and bulb end and carefully slice the length of stalk in 4 sections. Then cut the slices into small 1/2 inch pieces.
Place onion and leeks in pot of melted butter and oil, add parsley salt & pepper to taste. Saute in pan until onion and leeks are transparent. Approximately 10 minutes, when they are softened add stock and half & half. Turn heat down to simmer and add boiled potatoes.
I like using the half & half combined with stock, I have seen recipes which use heavy cream; it curdled, other recipes call for water and milk……the choice is yours. After experimenting a few found recipes this choice works well for me. The consistency of the soup is most enjoyable.
Depending on serving this as a side dish with “Chicken Cutlets” or as the main dish with a salad, you have a hearty meal.
Leftover: this is awesome when blended to a puree and served cold…Vichyssoise !
Once again I invite you to be creative, try using seasoned salt or sea salt if you prefer, you are the Chef and the choices are yours!
Hope you enjoy this!
I made this soup again eliminating the cream …..
Still Delish !