Potato Leek Soup
- Yield: 4 to 6 servings
- 3cups thinly sliced peeled potatoes
- 2cups chicken stock
- 2cups 1/4-inch diced potatoes
- 2 leeks, white portions only, sliced
- 4cups chicken stock
- 6tablespoons (3/4 stick) butter
- 3/4cup all-purpose flour
- 1cup heavy cream or half-and-half
- 1 1/2teaspoons salt
- 1/2teaspoon ground white pepper
- Combine the sliced potatoes with 2 cups chicken stock in a small saucepan. Bring to a boil and reduce the heat. Simmer for 15 minutes. Remove from the heat; do not drain.
- Combine the chopped potatoes, leeks and 4 cups chicken stock in a small saucepan. Bring to a boil and reduce the heat. Simmer for 12 minutes or until the potatoes are cooked through but still firm. Drain, reserving the cooking liquid.
- Melt the butter in a heavy medium saucepan. Add the flour and cook over medium heat for 2 to 3 minutes, stirring until smooth. Add the reserved cooking liquid and bring to a boil, stirring constantly.
- Mash the undrained sliced potatoes with the cooking liquid. Add to the sauce in the saucepan and mix well. Return to a boil and reduce the heat. Simmer for 2 minutes. Stir in the cream, salt and white pepper. Simmer for several minutes.
- Add the chopped potatoes and leeks. Simmer for 1 minute. Ladle into soup bowls and garnish with leeks sauteed in butter. Serve with freshly baked bread.
Note: You can use a mixture of water and chicken base in place of the chicken stock or substitute mashed potatoes for the sliced potatoes.
Recipe reprinted with permission from Stig Hansen’s Cooking Danish, A Taste of Denmark (Eden, Utah, 2007).