Potato Leek Soup
This potato leek soup is smooth, rich without being heavy, and perfect for warming up on chilly days
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Servings: 6 servings
Equipment
Ingredients
- 6 cups chicken broth
- 2 cups water
- 1/4 cup white wine
- 3 leeks white and light green parts halved and thinly sliced
- 2 large potatoes peeled and diced
- 2 medium carrots peeled and sliced
- 1 teaspoon pepper
- 1/2 teaspoon salt
- ½ teaspoon thyme
- 1 teaspoon rosemary
- 1 cup sour cream
- 3 Tablespoons chives chopped
Instructions
- Add one tablespoon of olive oil to a Dutch oven or soup pot over medium heat.
- Add in the leeks, potatoes, and carrots, and saute for 5 minutes.
- Add in the white wine and scrape the bits from the bottom of the pan.
- Stir in the chicken broth, water, salt, pepper, thyme, and rosemary and mix well.
- Simmer the soup for 45 minutes.
- Remove four cups of the soup with vegetables and let cool for at least 5 minutes.
- Put the cooler soup in a blender or food processor and blend until smooth. Return to pot and mix well.
- Continue simmering the soup for 15 minutes.
- Serve with sour cream and chives.
Notes
Recipe adapted from Williams-Sonoma Cookbook