Potato Leek Soup

potato-leek-soup-relish.jpg
United States Potato Board
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  • Yield: 4 to 6 servings

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).

 

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