Creamy Leek And Potato Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I could eat the whole pot. Need I say more? Ingredients:
3 tablespoons unsalted butter |
3 cups sliced leeks, white and green |
parts |
1 teaspoon minced garlic |
6 cups chicken stock |
1-1/2 pounds boiling potatoes, peeled, quartered |
salt, to taste |
freshly-ground white pepper, to taste |
1/3 cup chopped fresh parsley |
4 tablespoons soft herbed cheese - (to 6) |
= (like boursin) |
Directions:
1. In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.
2. Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese. Serve immediately.
3. This recipe yields 4 to 6 servings.
4. Source: EMERIL LIVE with Emeril Lagasse - (Show # EM-1F81) - from the TV FOOD NETWORK S(Formatted for MC8): 03-31-2005 by Joe Comiskey - Mad's Recipe Emporium
5. Mel's notes: I added more garlic, more potatoes, 3/4 cup heavy cream (after it had been blended) and four cans of chicken stock (which is more than 6 cups). I didn't use the parsley or the cheese. This was some of the best soup I have ever had. I could have eaten the whole pot!.
6. July 30, 2006
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