Creamy Potato Leek Soup
Creamy Potato Leek Soup
2018-03-08 07:49:02
Yields 6
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 5 cups chopped leeks, white and light green parts (4 to 8 leeks)
- 4 cups chopped unpeeled white boiling potatoes (8 small potatoes)
- 3 cups chopped zucchini (2 zucchinis)
- 1 ½ quarts chicken stock
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 3 tablespoons heavy cream
- garnish with dukkah spice blend or nuts/seeds of choice, fresh chives and/or julienned zucchini
Instructions
- Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes.
- Cool for a few minutes and transfer to blender and cream soup. Transfer back to stockpot, add the cream and season to taste. Serve hot, garnish with chopped chives and/or zucchini.
Notes
- Enjoy!
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