Potato Leek Soup
Recipe Date:
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Leeks, potatoes and garlic are sautéed then simmered in a splash of Fritz Chardonnay before everything simmers in homemade chicken broth. With a little cream and lemon juice to deepen and freshen things up; this soup is simply lovely.
Ingredients
- 2 tbsps grapeseed oil
- 5 russet potatoes, peeled and roughly diced
- 3 large leeks, cleaned and thinly sliced up to light green part
- 6 cups chicken stock - homemade if possible
- 2 tbsps freshly squeezed lemon juice
- 1/2 cup heavy cream
- 1/2 cup creme fraiche
- Kosher salt & pepper to taste
- freshly chopped parsley or chives for garnish
- 3 cloves garlic, roughly chopped
- 1/2 cup Fritz Chardonnay
Directions
Heat the oil on a large (6 quart) dutch oven over medium heat. Add the leek, potato and garlic. Cook, stirring often until everything is slightly browned and aromatic; about 10 minutes. Add the wine and continue to sautee for a few minutes until much of the liquid has evaporated. Add the chicken stock and bring to a boil. Reduce the heat and allow the soup to simmer for 45 minutes - the potatoes especially ought to be very very soft. Working in batches, blend until smooth. Return all the soup to the pot and gently stir in the cream. Then add the lemon juice. Ladle into bowls and top with parsely or chives for garnish. LOVELY. SOUPER!! Enjoy, Natalia