Continue After Advertisement
Ingredients
-
4
leeks, sliced paper thin
-
1
medium onion, sliced paper thin
-
6 tablespoons
butter
-
4
large red potatoes
-
4 cups
vegetable stock
-
2 cups
milk
-
2 cups
cream
-
1/4 teaspoon
freshly ground nutmeg
-
1/2 teaspoon
kosher salt
-
1/8 teaspoon
freshly ground black pepper
-
sour cream and chopped chives, for garnish
Directions
-
In a large saucepan, cook the leeks and onion in the butter until soft, but not brown.
-
While the leeks and onions cook, peel and slice the potatoes to about 1/4 inch thick. Boil the slices for 10 minutes, strain, and add them to the leek and onion mixture.
-
Add the vegetable stock to the saucepan. Cover and simmer for 30 to 40 minutes.
-
Remove from heat and cool, then sieve or puree the soup until smooth.
-
Return the soup to the heat and stir in the milk, cream, nutmeg, salt, and pepper. Bring slowly to a boil, and then remove from the heat. Cool for about 10 minutes and then blend or sieve a second time.
-
Serve immediately with a dollop of sour cream and some chopped chives.
See what other Food52ers are saying.