Potato Leek Soup with Chive Blossoms
The delicate flavor of leek is a perfect match for potatoes in this Creamy Potato Leek Soup. Chive blossoms elevate this soup to a beautiful and sophisticated meal and makes a stunning appearance on your table.
Servings: 6 Servings
Ingredients
- 4 tablespoons butter
- 3 large leeks sliced - white and light green parts only
- 6 cups chicken broth
- 2-½ pounds potatoes cubed
- ½ cup dry white wine see notes
- 1 teaspoon salt
- ¼ teaspoon freshly ground white pepper
- 1 cup heavy cream
- 3 tablespoon fresh chives finely snipped
- Chive blossoms for garnish
- croutons for garnish
Instructions
- Heat the butter in a Dutch oven or large pan over low heat. Add the sliced leeks and stir until well coated in butter. Cover the pot and cook, stirring occasionally, for 8-minutes until the leeks are softened but not browned. Adjust the heat if necessary, do not let the leeks brown.
- Pour in the broth and add the potatoes, white wine, salt and pepper. Bring to a boil then reduce the heat to low. Cover and simmer for 20-minutes or until the potatoes are soft.
- Remove from the heat and purée with an immersion stick blender or kitchen blender only until smooth. (See notes).
- Add the cream and reheat the soup over medium heat. Do not boil.
- Serve the soup garnished with chive blossoms, snipped chives and crisp croutons.
Notes
- Choose a good dry wine you will want to drink with your soup, we like Pino Grigio and Sauvignon Blanc.
- Purée only until smooth. Over processing will cause the potatoes to become gluey.
- We love the convenience of our immersion blender as it can go directly into the soup pot to purée.
- If you use a kitchen blender to purée, work in batches and do not fill the container more than half full.
- To freeze this soup: Allow the soup to cool then transfer it to a freezer-safe container leaving 1-inch headspace for expansion. Cover the container and freeze for up to 3-months. When ready to use, defrost the soup in the refrigerator then transfer to a saucepan and heat slowly over medium heat, stirring frequently until heated.
- Cream based soups are prone to separate and become grainy when defrosted due to the dairy product. To return the soup to a smooth creaminess, blend with the immersion blender or kitchen blender for 30-seconds.
Nutrition
Serving: 1 | Calories: 330kcal | Carbohydrates: 37g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1050mg | Fiber: 4g | Sugar: 5g
