Leek and Potato Soup
January 20, 2013
Leek & Potato Soup
This soup is not to be confused with the usual thick and heavy potato soups out there. It is much thinner. A few unusual ingredients; nutmeg, white pepper and sherry, make it uniquely delicious!
- 3 large leeks (about 2 lbs or 2 cups)
- 1 tsp salt
- 1 T butter
- White pepper to taste
- ½ C chopped onion
- 2 T cornstarch
- 7 C homemade chicken stock (divided)
- 3/4 C half & half
- 4 large red potatoes (about 2 lbs or 5 cups), cubed
- ¼ C dry sherry*
- 1 tsp nutmeg
- Trim tough outer green leaves from leeks. Lay leeks on flat cutting surface and with a sharp knife, cut in half lengthwise end to end. Hold under tepid water and carefully rinse away sand or soil that clings to outer layers of leeks. Cut halves into ¼ inch slices; reserve.
- In large saucepan, melt butter over medium heat. Add onions and leeks and sauté 5 to 7 minutes, or until transparent and tender. Stir in 5 cups of the chicken stock, increase heat to high and bring to a boil quickly. Reduce heat to simmer, add potatoes and cook, covered, 40 minutes or until tender and soft. Whisk in nutmeg, salt, white pepper and remaining 2 cups chicken stock.
- In a small mixing bowl, whisk together cornstarch and 4 T of the half & half until no lumps remain. Mix in remaining half & half. Whisk mixture very slowly into soup; simmer 7 to 10 minutes to blend flavors. Stir in sherry; cook 5 more minutes. Scoop into serving bowls, garnish each with a dollop of unsweetened whipped cream, if desired and sprinkle with chives.
Original recipe called for 8 cups chicken stock. I reduced it to 7 cups because I thought it was too thin. Your mileage may vary.