Perfect in winter, this soup is a main course meal
Chop the onion into medium dice. Melt butter in a heavy saucepan, add the onion and cook over low to medium heat, until it becomes translucent, nearly transparent, stirring as necessary. Don't allow the onion to color too much. Add the potatoes, which you have peeled and sliced into thin half rounds. Toss very gently to coat in butter along with onion and continue to cook for 1 or 2 minutes until the potatoes are well coated.
Add the stock, which should be at room temperature. Home made stock is best, but canned will do. If you use canned, do use a low salt version, and please don't use bouillon cubes, as you won't be able to correct the seasoning. Bring to a boil. Add a pinch of salt and freshly ground black pepper. Allow to simmer for 25 minutes until the potatoes are tender when pierced with tip of a knife.
Add the 15 minute mark, add the Leek. Prepare the leek in advance by slicing lengthwise and spreading the leaves with your fingers, and holding them under a running tap to rinse away any dirt and sand. Remove the toughest outer leaves, and slice thinly into half circles. Rinse again in a colander under cold running water. And at the 15 minute mark, add the leak, allowing them to simmer with the onions and potatoes for the last 10 minutes of cooking.
You can use Milk, Half and Half, or cream in this recipe. I find that half and half works perfectly. Heat the half and half until just below the simmer, then add to the soup, stirring well to combine. Taste and correct the seasoning with salt and pepper.
You can finish by pushing the soup through a coarse food mill, using an immersion blender, a regular blender or food processor if you want a smooth soup. It can also be served as it is.
Garnish with about a tablespoon of shredded cheddar and crumbled bacon. Chopped chives also make a nice addition
Be sure not to overcook the cream once it's added.
Correct the seasoning at the end of the cooking as the flavors will concentrate
This soup can be reheated on the second day, if it's held overnight in the refrigerator, and if you like a more intense flavor, make it one day ahead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (745g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2302 | ||
Calories from Fat: 2073 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 230.3g | 307 % | |
Saturated Fat 137.2g | 686 % | |
Monounsaturated Fat 65.4g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 590.5mg | 182 % | |
Sodium 2493.1mg | 86 % | |
Potassium 1021.3mg | 27 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 31.6g | ||
Protein 31.4g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2302
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