Potato and Leek Soup

Submitted by:
I love this hearty soup—we recommend pairing it with out 2008 Wahluke Slope Semillon. Traditional recipes call for chicken broth. Here, I've substituted with Organic Valley French Onion Soup, which is a clear broth and does a great job adding flavor.

Difficulty: Easy - for beginners
Serves: 4-6

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: soup ·

Ingredients

4 medium sized Yukon gold potatoes, rinsed, with eyes removed
3 leeks, 1 inch dice, white parts only
1 tablespoon butter
2 cups 2% milk
2 cups organic French onion soup broth
1/4 cup finely grated parmigiano reggiano
Pinch nutmeg
Salt and pepper to taste

Method

Place the potatoes in a pot and add water till they are just covered. Boil for 25-30 minutes or until tender. Remove the potatoes from the pot. In the meantime, dice the leek, discarding the dark green parts and soak them in a basin of cold water so that any sand and earth is rinsed away. Drain the water from the pot and place it back on the burner. Turn the heat down to medium and add the butter. When the butter is melted add the leeks and lightly salt them. Sweat them for 5-6 minutes, making sure the heat is low enough that they don't brown. Quarter the potatoes and throw them into the pot. Add the milk and French onion soup broth. With an immersion blender, like the Cuisinart Smart Stick, blend the soup until it is pureed. If you don't have one of these handy kitchen tools, you can transfer the soup to a blender and puree it before transferring back to the pot. Bring the heat up until the mixture is just bubbling. Add the grated parmigiano, nutmeg and salt and pepper. Serve immediately.

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