Spring Leek Soup


2 tablespoons Canola Oil
1lb Yukon Gold Potatoes (Peeled and Roughly Chopped)
3 large Leeks (Cleaned and Thinly Sliced)
6 cups Chicken or Vegetable Stock
1/2 cup Heavy Cream
1-2 tablespoon Freshly-Squeezed Lemon Juice
Kosher Salt (To Taste)
1/2 cup Creme Fraiche
1/3 cup Parsley or Chives (Minced)


Step 1: In a large stockpot or dutch oven, heat the oil over medium heat. Add the leak and potato and cook until vegetables have begun to soften and brown slightly
Step 2: Add the stock and bring to a boil. Reduce the heat to low and simmer for 30 to 40 minutes, until the vegetables are tender
Step 3: Blend until smooth using an immersion blender or by transferring to a blender in batches
Step 4: Add heavy cream and season to taste with salt and lemon juice
Step 5: Serve in bowls and garnish with crème fraiche and minced parsley or chives


Before it gets too warm for soup, here is a great recipe that features fresh spring leeks and creamy Yukon gold potatoes.


Sunday, April 14, 2013 - 7:42pm

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