Potato Leek Soup

I think I am starting to crave Fall more than the average person.  It's Texas and still ninety degrees outside and yet here I am making soup for dinner.  Then again Texas doesn't really have Fall; it's the little things like making this soup that help make it feel like Fall.

INGREDIENTS

3 Leeks

1 White Onion

4 tbsp. Butter

2 lbs. Russet Potatoes (5-6 medium sized)

9 cups Vegetable Broth

3 Garlic Cloves

2 Bay Leaves

2 tbsp. Cooking Wine

Salt and Pepper to taste

1 cup Heavy Whipping Cream

INSTRUCTIONS

Cut the leeks in half lengthwise and thoroughly wash each half under cold water.  Make sure to pull apart the layers to remove any dirt and grit inside each layer.

Chop the leeks, dice the onion, and mince the garlic.  Melt the butter over medium heat in a large soup pot.  Add the leeks, onion, and garlic and cook, stirring regularly until soft and wilted, approximately 10 minutes.

Cut potatoes into 1 inch cubes, this will make blending easier. Add the potatoes, broth, bay leaves, cooking wine, salt and pepper to the pot and bring to a boil.  Cover and reduce the heat on low to simmer for 15 minutes or until the potatoes are soft.

Remove the bay leaves from the pot, then puree the soup with an immersion blender until smooth.  Add the heavy cream and bring to a simmer.  Taste and adjust seasoning with salt and pepper.  Garnish with fresh herbs, chives, cheese, and/or bacon and serve. 

Enjoy!

 

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