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Potato Leek Soup
Jon Davies
Print Recipe
Course
Soup
Ingredients
6
potatoes peeled and diced
3
leeks white part only thoroughly cleaned and sliced in half moons
3
cloves
garlic chopped
6
cups
chicken stock
Kosher salt
Pepper
1
tablespoon
chopped fresh thyme
½
stick butter
½
cup
white wine
Instructions
Saute leeks and garlic in butter in medium sauce pot over medium heat.
Dust lightly with flour add white wine. Cook 2-3 minutes.
Add potatoes. Saute 3-5 minutes and add stock.
Cook over medium heat. Add thyme, salt and pepper to taste. Cook until potatoes are tender puree (use a hand blender).
Finish with heavy cream, a half cup or more depending on richness desired. Cook 10-15 minutes, serve, and enjoy.