Creamy Leek and Potato Soup
It's Sunday morning in San Francisco. The fog rolled in last night, thick and heavy, but is burning off now and the day promises to be sunny and warm. Ah, Indian Summer. My favorite time of year.
I was up in the Napa Valley yesterday. The Bay Area Travel Writers held our monthly meeting at the Harvest Inn in St. Helena. The Inn is nestled in a lovely landscaped garden including many mature trees and a collection of California Redwood trees. Behind the Inn wine vines stretch out across the fields and up the hill beyond. The valley is spectacular this time of year. The vines are all turning gold and rust and here and there bright red, orange and yellow trees dot the landscape.
It's the time of year for soups and casseroles and roasted things. I wanted to share another soup recipe with you. This one is sure to become a favorite.
Happy cooking!
~~~
Creamy Leek and Potato Soup
Yield: 4 to 6 servings
3 tablespoons unsalted butter
3 large leeks, sliced white and green parts
3 cloves minced garlic
8 cups chicken stock (I used my home made low fat chicken stock)
1 1/2 pounds boiling potatoes, peeled and quartered (I used leftover chopped up potatoes)
Salt and pepper
chopped fresh parsley
4 to 6 tablespoons soft herbed cheese (I used low fat Boursin)
In a large pot, melt 3 tablespoons the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 to 4 minutes. Stir in the garlic. Add the chicken stock and potatoes. Cover and simmer gently about 30 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.
Talk about good! Yummmmmm!
I was up in the Napa Valley yesterday. The Bay Area Travel Writers held our monthly meeting at the Harvest Inn in St. Helena. The Inn is nestled in a lovely landscaped garden including many mature trees and a collection of California Redwood trees. Behind the Inn wine vines stretch out across the fields and up the hill beyond. The valley is spectacular this time of year. The vines are all turning gold and rust and here and there bright red, orange and yellow trees dot the landscape.
It's the time of year for soups and casseroles and roasted things. I wanted to share another soup recipe with you. This one is sure to become a favorite.
Happy cooking!
~~~
Creamy Leek and Potato Soup
Yield: 4 to 6 servings
3 tablespoons unsalted butter
3 large leeks, sliced white and green parts
3 cloves minced garlic
8 cups chicken stock (I used my home made low fat chicken stock)
1 1/2 pounds boiling potatoes, peeled and quartered (I used leftover chopped up potatoes)
Salt and pepper
chopped fresh parsley
4 to 6 tablespoons soft herbed cheese (I used low fat Boursin)
In a large pot, melt 3 tablespoons the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 to 4 minutes. Stir in the garlic. Add the chicken stock and potatoes. Cover and simmer gently about 30 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.
Talk about good! Yummmmmm!
posted by Food Flirt | 10:19 AM
1 Comments:
I just made my version of this - with a quarter of a left-over cabbage and an onion added. I pureed about half the soup and added a bit of heavy cream. Oh and don't forget the dash of cinnamon and mace, with a splash of dry sherry.
Thanks for reminding that I needed to make leek-potato soup!
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