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Prep Time: 10 Minutes Cook Time: 85 Minutes |
Ready In: 95 Minutes Servings: 8 |
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For easy cleanup, use an immersion blender to puree soup right in the pan. Ingredients:
1 tablespoon butter |
3 large leeks, trimmed and thinly sliced |
2 large russet potatoes, peeled and cubed (about 2 1/4 pounds) |
3/4 cup dry white wine, divided |
4 cups chicken broth |
1 bay leaf |
2 fresh thyme sprigs |
2 fresh parsley sprigs |
1 cup whipping cream |
3/4 teaspoon salt |
3/4 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh chives |
garnishes: fresh thyme or parsley sprigs |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat; add leeks, and sauté 10 minutes or until tender. Add potato, 1/2 cup wine, and broth. Using a piece of kitchen twine, tie bay leaf, 2 thyme sprigs, and 2 parsley sprigs into a bundle; add to pan. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 15 minutes or until potatoes are very tender. Discard herb bundle.
2. Process potato mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return puree to Dutch oven. Add remaining 1/4 cup wine, cream, and next 3 ingredients. Garnish, if desired.
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