Creamy Potato Leek Soup

Photo by: Chelsea Martin

Creamy Potato Leek Soup

Food Ingredients:
1 pound leeks 2 shallots chopped 2 garlic cloves chopped 2 bay leaves 1/2 teaspoon crushed red pepper flakes 2 tablespoons butter 1/2 cup dry white wine 5 cups low sodium chicken stock (homemade makes all the difference but if not pick a hi 1 1/4 pounds Yukon Gold potatoes not peeled or Idaho potatoes peeled and diced 1 1/2 teaspoons salt 3/4 teaspoon white pepper 3/4 cup heavy cream

Recipe preparation:
1 Peel thick skinned potatoes or if using a thin skinned potato like Yukon Gold omit the skinning step. Dice up the potatoes so they cook easily. 2 Trim the green portions of the leek reserving about 1/3 to chop and include in the soup. 3 Halve the white part of the leek lengthwise and rinse well. Make sure all the sand is removed! No one wants a gritty soup. 4 Slice the keeps thinly and set aside with the chopped leek greens. 5 Peel and finely chop both the garlic and the shallots. 6 In a 5 qt. dutch oven or large soup pot, melt the butter over medium heat. Add the leeks, garlic, shallot, red pepper flakes, and white pepper to the butter. Cook until soft. 7 Add the wine and bring to a boil for about 3 min. Add chicken stock and potatoes. Bring to a boil. Once boiling, reduce heat and simmer until the potatoes are tender. 8 Allow soup to cool before pureeing in the blender. In small batches puree the soup in a food processor or blender. Run the processed soup though a strainer to remove any chunks no blended. 9 Return the soup to a pan to reheat. Once reheated, stir in cream and adjust the seasoning. 10 I reserve a little cream to drizzle in the middle of the bowl right before serving.

Recipe source: Foodista recipe