I’m FINALLY adding the great soup recipe Nick served at their Christmas dinner party last year! (I must admit I misplaced the copy he gave me, and I just found it as I was searching for something else the other day!) It’s a great recipe, so give it a try. (Thanks to Nick for sharing it!)
POTATO LEEK SOUP
6 large potatoes, peeled and cooked until tender, or substitute 2 15 oz. cans of white potatoes (Fresh is always best!)
2 T. butter
2 T. crushed garlic
3 large leeks-white part only-cleaned well and sliced
1 can Cream of Potato Soup
1 C. light cream or half & half
1 quart chicken broth
Salt
Pepper
Finely chopped chives
Melt butter in large soup pot over medium high heat. Add leeks and garlic and saute until tender, about five minutes. Add potato soup mix, light cream, chicken broth and cooked potatoes. Bring to a boil and reduce heat. Simmer15 minutes. Puree with a hand blender. (Soup can be stored in refrigerator up to two days at this point.) Season with salt and pepper to taste. Serve hot, but do not boil. Garnish with fresh chives before serving, if desired.
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