blades
Veteran
The term "leek" immediately brings up the vision of a potato leek soup, a family favorite in the U.S. and probably elsewhere. It has been done and done. One of my favorite soups is French onion soup so I thought I would kick up a potato leek soup by combining it with that favorite. Leeks have a milder flavor than onion so I added wine and balsamic vinegar to provide acid and enhance the flavor. The result is this gooey, hearty, chewy and tasty soup which I have added to my favorite recipes. The image of the "mis en place" doesn't show the vinegar because I included it during taste tests while cooking. Try it. You will certainly like it.
1
Ingredients
3 leeks sliced
3 cloves garlic chopped
4 yellow potatoes peeled and sliced
1/2 cup white wine (I used a California Sauvignon Blanc)
4 tbsp butter
2 tbsp balsamic vinegar
1 tsp thyme
2 bay leaves
5 cups chicken stock
salt and pepper to taste
1/2 cup heavy cream
2 cups grated gruyere cheese
bread of your choice toasted (I used a ciabatta bun)
Instructions
Start the potatoes cooking in a pot of water. Put the butter in a stock pot or Dutch oven with a little oil to prevent burning. Saute the leeks to a light caramelization, about 15 minutes. Add the wine, vinegar, thyme, bay leaves, potatoes, salt and pepper and chicken stock. Cook until the potatoes are soft. Remove the bay leaves. With an immersion blender puree the soup. Add the cream and stir. Start the broiler, add the bread and grated cheese. Broil until the cheese is melted. This doesn't take very long. Serves 4
Ingredients
3 leeks sliced
3 cloves garlic chopped
4 yellow potatoes peeled and sliced
1/2 cup white wine (I used a California Sauvignon Blanc)
4 tbsp butter
2 tbsp balsamic vinegar
1 tsp thyme
2 bay leaves
5 cups chicken stock
salt and pepper to taste
1/2 cup heavy cream
2 cups grated gruyere cheese
bread of your choice toasted (I used a ciabatta bun)
Instructions
Start the potatoes cooking in a pot of water. Put the butter in a stock pot or Dutch oven with a little oil to prevent burning. Saute the leeks to a light caramelization, about 15 minutes. Add the wine, vinegar, thyme, bay leaves, potatoes, salt and pepper and chicken stock. Cook until the potatoes are soft. Remove the bay leaves. With an immersion blender puree the soup. Add the cream and stir. Start the broiler, add the bread and grated cheese. Broil until the cheese is melted. This doesn't take very long. Serves 4