2 T. Butter
C. Onions (small dice)
2 C. Leeks sliced and washed
2 C. Peeled diced red potatoes
1 t. Chopped garlic
1 quart chicken stock
C Heavy Cream
Salt and pepper to taste
Melt the butter in a 3 quart saucepan on low heat. Add diced onions and cook 5-6 minutes until onions become translucent. Add the slice leeks and continue to cook for 3-4 more minutes. Add the garlic and cook only about 30 seconds to cook out the rawness of the garlic. Add the Diced potatoes and the chicken stock, let simmer for about 30 minutes or until the potatoes are tender. Once the potatos are tender, place all of the ingredients in a blender and pulse until velvety smooth. Return to the same pot, add the heavy cream and reheat to desired temperature. Also at this point the soup can be chilled and served cold as the French version Vicheysoise, garnish with chopped scallions.
Serves 6 as a starter course, 3-4 as a dinner.
United Technology Center's Potato Leek Soup
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