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March 1, 2011 / erostositko

Recipe: Potato Leek Soup

I adapted this recipe from my grandma Rosto’s famous potato soup. The leeks and white wine give it a lot of flavor.

Potato Leek Soup Ingredients: butter, leeks, white wine, potatoes, chicken broth, half & half, salt & pepper

-1½ lb. potatoes, peeled and diced

-5 leeks, chopped

-3 tbsp butter

-½ cup white wine

-1 quart chicken broth

-½ pint half & half

-Salt and pepper to taste

In a large pot, sauté leeks in butter, salt and pepper over medium/high heat until translucent, almost 10 minutes. Add wine, reduce heat to low and simmer for 15 minutes. Add chicken broth and potatoes and bring to a boil. Reduce heat and cook until potatoes are tender, about 20 minutes. Using a hand immersion blender, blend soup to desired smoothness. (I like to keep about half of the potatoes chunky for texture. If you don’t have a hand blender, remove a few cups of soup at a time and puree in a blender or food processor, then add back into the soup pot.) Mix in half & half and more salt and pepper to taste. Soup is then ready to serve.

*Optional: top each bowl of soup with a teaspoon of white truffle oil and chopped chives.

 

Leeks sauteeing

Chicken broth and potatoes added

Blending the soup

Half & half added

The finished product

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One Comment

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  1. mrosto / Mar 2 2011 7:33 am

    I’ll have to try it. One of Dad’s favorite soups.

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