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Sunday, November 1, 2009

Creamy Leek and Potato Soup

We’ve got leeks in the CSA box and the recipe below in the accompanying newsletter: it would have been a sin not to make it! We also got some potatoes but not Yukon Gold, they are red skinned ones, I guess that will not be a problem!

Since this dish is one of my dad’s favorites, it’s worth having it in the “repertoire”.

I am using fresh parsley and dried tarragon, not chives. I am also using and half & half instead of sour cream. This soup is a variation of the vichyssoise which is traditionally served cold.

Creamy Leek and Potato Soup
(Adapted from Grant Farms CSA Newsletter)
6 Servings


3 tbs butter
2-3 leeks, thinly sliced (white and green parts only, about 4 cups total)
1 tsp dried tarragon
1 lb Yukon Gold potatoes, peeled, thinly sliced
4 cups chicken stock
1/2-1 cup sour cream
4 tbs chopped fresh chives, divided
salt and pepper

Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture. Return puree to pot; stir in sour cream and 2 tbs chives. Add salt and pepper to taste. Sprinkle each serving with additional chives.

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