October 2014:  French Potato & Leek Soup

French Potato & Leek Soup

1/2 stick butter
1 onion, finely chopped
3 leeks (white part only) sliced
1 celery stalk, finely chopped
1 garlic clove, finely chopped
7 ounces white potatoes, chopped
3 cups chicken broth
3/4 cup cream
chopped chives for garnish
salt & white pepper to taste

Melt the butter in a saucepan and add the onion, leeks, celery, and garlic.  Cover pan and cook over low heat until the vegetables are softened, for about 15 minutes, stirring occassionally.  (Be careful not to let the vegetables brown.)

Add the potatoes and the chicken broth.  Bring to a boil.  Reduce the heat and simmer, covered, for 20 minutes.

Allow mixture to cool slightly before puréeing in a food processor or blender.  Return the soup to the saucepan.

Bring the soup back to a boil and stir in the cream.  Season with salt and pepper and heat through without boiling.

Serve hot.  Garnish with chives.  Oh la la!

Serves 6
Bon appétit!

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