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Creamy Leek and Potato Soup
4 c Sliced leeks, white part and
4 c Diced peeled potatoes
6 c Chicken stock or water
Crisp-Fried Leeks, optional
Crisp Fried Leeks:
Oil for deep-frying
1 c sour cream, whipping cream or crème fraiche
1 c thinly sliced leek rings (white part only)
SOUP: Bring leeks, potatoes and chicken
stock to boil in large saucepan. Season to taste with salt. Cover
partially and simmer 20 to 30 minutes, or until vegetables are
tender. Season to taste with salt and pepper. Puree soup in blender
or food processor. Whisk sour cream into soup. Return to pan to
simmer until hot. Adjust seasonings to taste. Garnish top with
Crisp-Fried Leeks. Makes 6 servings. CRISP-FRIED LEEKS: Sprinkle
rings lightly with salt. Dredge in flour. Heat oil to 350 degrees in
deep-fryer or deep skillet. Fry leek rings just until golden brown.
Do not overcook, they will turn bitter. Drain on paper towels. Makes
6 to 8 servings.
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