FBD

Leek and Potato Soup

A classic velvety leek and potato soup finished with sour cream and garnished with chopped chives.

FrenchVegetarianIntermediate35 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp butter
  • 6 leeks, white parts only, sliced
  • 3 potatoes, peeled and chopped
  • 2 tbsp flour
  • 0.3 cup sour cream
  • 4 cup hot water
  • 1 tbsp chopped chives, for garnish
  • 1 tsp salt and pepper to taste

Instructions

  1. 1

    Melt butter in heavy skillet. Sauté leeks until tender; do not brown.

  2. 2

    Remove pan from heat. Sprinkle flour over leeks, and return pan to low heat. Cook several minutes, stirring constantly, until flour is well blended.

  3. 3

    Remove from heat. Add hot water, 1/2 cup at a time, stirring constantly until blended. Season with salt and pepper.

  4. 4

    Heat to simmer, add potatoes, and cook partially covered for 20 minutes or until potatoes are tender.

  5. 5

    Stir in sour cream and serve, or press mixture through a food mill for a smooth texture. Garnish with finely chopped chives.

Tags

soupfrenchclassicpotatocreamyleekamerican