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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Growing up in Scotland this soup was a favorite of mine. Over the years I have adapted it to suit my tastes. This is the full fat creamy version I use for Xmas and Thanksgiving a true treat for the holidays! But it is very easy to adapt it by using milk or half& half instead of creme fraiche, which I do at other times of the year.This freezes well, I reheat and add creme fraiche just before serving. There are creme fraiche recipes on this site the one identical to mine is Judi Caston's #34037. The servings are for holiday meals, if only for a dinner it serves about 4-6 Ingredients:
4 leeks, white part only |
2 large onions |
3 tablespoons butter |
6 large potatoes |
1 1/2 quarts chicken stock |
2/3 cup creme fraiche |
salt and pepper |
Directions:
1. Clean leeks and chop finely. Peel and dice onions. Melt butter in a pot, add leeks and onions and saute gently for about 10 minutes.
2. Peel and cube potatoes the smaller the cubes the quicker it cooks, add to pot and cook 4 to 5 minutes.
3. Add chicken stock and bring to a boil, lower heat and simmer for about 30 to 45 mins, depending on size of potatoes.
4. Remove from heat puree in blender, or with immersion blender until smooth.
5. add creme fraiche and whisk into soup until well blended. Add salt and pepper to taste.
6. Serve immediately.
7. Optional if you like your soup more chunky only blend half the soup.
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