- 3 Leeks, thinly sliced French cut
- 1 large onion, chopped
- 8 Yukon gold potatoes, peeled and cubed
- 1 Qt. Chicken broth (enough to just cover the potatoes)
- 4 Tbls butter
- 1-2 cups heavy cream
- 1 Tbls. Sea or Kosher salt
- 1 Tsp. fresh ground black pepper
Iron Horse Chardonnay, a full bodied Chard with some mild French oak. Cheers!
Potato Leek Soup
Make sure to clean leeks thoroughly in a pot of cool water and slice only the white and light green part of the leeks.
You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any eyes before slicing.
- Melt butter in a large saucepan over medium heat, and then add the onions and leeks, salt and black pepper. Cook, covered at medium high heat, stirring occasionally, until onions are limp and transparent.
- Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender.
- Using a potato masher, mash and stir the potatoes until desired consistency is reached. (I like it a bit chunky) As you mash the potatoes and the soup thickens, lower the heat; stir frequently to prevent sticking on the bottom.
- Stir in 2 cups of heavy cream over low heat for about 10 minutes (don’t let it boil), stirring frequently, then remove from heat and serve.
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