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Creamy Potato-Leek Soup

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Creamy Potato-Leek Soup

Serves 10 to 12 (as an appetizer or side)

  • 3 tablespoons unsalted butter
  • 2 large leeks, bottoms separated, washed and chopped, tops reserved
  • 2 small onions, diced
  • 5 cloves garlic
  • 2 tablespoons salt
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon white pepper
  • 1 tablespoon thyme leaves
  • 5 russet potatoes, peeled and quartered
  • 3 quarts water
  • 1 pint half and half
  • Optional garnishes: sour cream, sliced prosciutto or speck, chives, grated Parmesan, truffle oil, pumpernickel croutons

To a large soup pot over medium heat, add the butter, leeks, onions, garlic, salt, nutmeg, white pepper, and thyme. Sauté for 10 minutes, until onions become soft and translucent. Add the potatoes, water, and half and half and simmer for about 1 hour, or until potatoes are soft. Carefully transfer to a blender or use an immersion blender to blend until smooth. (Be careful not to blend the soup too much, or it will become starchy and gelatinous.) Serve hot with desired garnishes.

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